PEPPERS IN COCONUT GRAVY (MIRCHI KA SALAN) <br />INGREDIENTS: <br />* 1/4 cup Peanuts <br />* 1/4 cup Sesame seeds <br />* 1/4 cup Grated Coconut <br />* 3-4 Anaheim Chilies <br />* 1/2 Red Onion, diced <br />* 1/2 teaspoon Mustard Seeds <br />* 1/2 teaspoon Cumin Seeds <br />* 3-4 cloves Garlic, sliced <br />* 1 inch piece Ginger, sliced <br />* 4-5 Curry Leaves <br />* 2-3 Dried Red Chilis <br />* 2 Small Green Chilis <br />* Pinch Asafetida (Hing) <br />* 1/2 teaspoon Red Chili Powder <br />* 1/2 teaspoon Turmeric Powder <br />* Oil <br />* Salt - to taste <br /> <br />DIRECTIONS: <br />1. Add peanuts and sesame seeds to a pan and let them roast. Remove and keep aside. <br />2. Roast grated coconut. Add the roasted peanuts and sesame seeds and grind the mixture to form a paste. <br />3. Heat some oil in a pan. Deseed the Anaheim chili peppers and fry them. Keep aside. Fry the diced onion until caramelized. <br />4. In a blender, add the coconut paste and fried onions and blend until a smooth paste is formed. <br />5. Heat oil in a pan. Add mustard seeds and cumin seeds until they splutter. Add ginger and garlic slices, dried red chiles, sliced green chilis and curry leaves and fry. Add a pinch of asafetida (hing) and then add the coconut blend. Add red chili powder, turmeric powder and salt. Let it simmer until everything is well cooked and well incorporated. <br />6. To the prepared gravy, add the fried chili peppers and let it cook for another 5 to 10 mins so the juices of the gravy get absorbed by the chili peppers. Serve hot.
