Mirchi ka Salan (مرچی کا سالن) — Hyderabadi peanut-sesame chili curry

• 300 gLong green chilies (mild to medium heat) (about 10–12 chilies)
• 80 gPeanuts, raw and skinless
• 30 gWhite sesame seeds
• 20 gDesiccated coconut, unsweetened
• 200 gOnion, finely chopped
• 150 gTomato, finely chopped
• 12 gGarlic, minced
• 10 gGinger, minced
• 60 mlNeutral oil (plus 5 ml for blistering chilies)
• 1 tspMustard seeds
• 1 tspCumin seeds
• 0.5 tspFenugreek seeds
• 10 leafCurry leaves
• 0.5 tspTurmeric powder
• 1.5 tspRed chili powder (Kashmiri-style for color and moderate heat)
• 2 tspCoriander powder
• 1 tspCumin powder
• 0.5 tspGaram masala
• 20 gTamarind concentrate (dilute with water as directed below)
• 450 mlWater
• 8 gJaggery (or light brown sugar)
• 9 gSalt
• 10 gFresh cilantro, chopped

Instructions

1. 1

   Prep the chilies: rinse and pat them completely dry, then slit each chili lengthwise without cutting through the stem so it stays intact. If you want less heat, scrape out the seeds with the tip of a spoon, then set the chilies aside.

2. 2

   Toast the nut-seed paste ingredients in a dry skillet over medium heat: peanuts first for 4–5 minutes, then add sesame and coconut for 2–3 minutes until fragrant and lightly golden. Cool for 5 minutes, then grind with 120 ml of the water into a smooth, pourable paste; scrape the blender to avoid gritty bits.

3. 3

   Blister the chilies to deepen flavor: heat 5 ml oil in a wide pan and sear the chilies for 2–3 minutes, turning until they show light blistering. Remove to a plate; this step tames raw chili bite and helps them hold their shape during simmering.

4. 4

   Build the tempering: add the remaining 60 ml oil to the pan over medium heat, then add mustard seeds and wait 20–30 seconds until they pop. Stir in cumin seeds, fenugreek seeds, and curry leaves for 20 seconds; keep the heat moderate so fenugreek does not burn and turn bitter.

5. 5

   Cook the curry base: add onion and sauté 8–10 minutes until deep golden, stirring often to prevent scorching. Add ginger and garlic and cook 60 seconds, then add tomato and cook 4–5 minutes until softened and glossy.

6. 6

   Bloom the spices: stir in turmeric, red chili powder, coriander powder, cumin powder, and garam masala for 30–45 seconds. Splash in 30 ml water if the spices stick, because scorched spices will make the salan taste harsh.

7. 7

   Simmer the gravy: pour in the ground peanut-sesame-coconut paste and stir continuously for 2 minutes to emulsify with the oil. Add the remaining water (330 ml) and bring to a gentle simmer, then cook 8 minutes, stirring every minute so the nut paste doesn’t catch on the bottom.

8. 8

   Add tang and balance: dissolve tamarind concentrate in 60 ml warm water (taken from the measured water if desired) and stir it into the simmering curry. Add jaggery and salt, then simmer 3 minutes; the gravy should taste tangy, nutty, and slightly sweet at the finish.

9. 9

   Finish with chilies: slide the blistered chilies into the curry and spoon gravy over them so they cook evenly. Cover and simmer on low for 10–12 minutes until the chilies are tender but not collapsing, and the oil begins to separate in small droplets on top.

10. 10

    Rest and serve: turn off the heat and rest the salan, covered, for 10 minutes so the flavors round out and the gravy thickens slightly. Garnish with cilantro and serve warm alongside biryani, keeping extra gravy for spooning over rice.