• Wash ,pat dry green chillies .Then slit the green chillies vertically without cutting through.Gently remove the veins and seeds of it.
  

Grind :

• In a pan , dry roast peanuts, sesame seeds , poppy seeds and dry coconut , all seperately . peanuts and sesame has to splutter and kopra has to get crisp . Allow to cool .
  
• Take roasted peanuts , sesame seeds and kopra into a mixer and make very very smooth powder .keep the powder aside .
• Take onion, ginger and garlic into a mixer and make very very smooth paste .
  
• Heat 1 tbsp oil in a wide pan and shallow fry the chillies till they are softened and lightly charred . Drain and set aside on paper towels.
  
• Meanwhile , take about 2-3 tbsp oil in another pan . Add mustard seeds , cumin seeds , fenugreek seeds , nigella seeds .Once they splutter add curry leaves and onion - ginger - garlic paste . Saute well till raw smell goes and paste releases oil from the sides .
  
• Once the paste is cooked add turmeric powder , red chilli powder , coriander - cumin powder and salt . Mix it well and quickly add water so that the spices dont get burnt .
  
• Add the dry powder of sesame - peanut - coconut into it and Mix .
  
• Next add tamarind pulp and salt to the gravy and mix. Adjust the consistency by adding desired quantity of water to the gravy . Bring it to boil .
  
• Finally add fried green chillies and mix. Boil the gravy on sim till it thickens . Swith off , garnish with chopped coriander leaves .
  
• Serve hot mirchi ka salan with biriyani / plain steamed rice / chapathi .
  
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