7 Medium sized green chillies or Jalapeño peppers
I cut them into half and removed the stem inside and the seeds by making a cut mark at one side of the chilly,this will reduce the heat.
1/2 Cup of til or sesame seeds, 1/2 cup of peanuts , dry coconut and dhaniya acc. to the proportions you like,i took 1/4th part of the copra and only two t spoons of dhaniya and a few red chillies and cinnamon and two cloves.
Dry roast the peanuts and remove the skin(Which i do it half heartedly and try to retain the skin for a few peanuts;p)
roast other ingredients also
Now take the onions into the mixer along with one spoon of ginger garlic paste, two big spoons of tamarind juice,add the powder you made and had water acc to the requirements and make a smooth paste
Take two spoons of oil, add karipatha or curryleaves and pour the paste into the kadai,adjust salt and let it simmer slowly on low heat for about 15min.close the lid while cooking and keep stirring in between.
When you see the water content reducing and the oil starts to seep in from sides add the mirchi to the salan and simmer for about 5 min.
Mirchi ka Salan is ready:) Enjoy it with rotis or hot rice,i love it with rotis and don't forget to serve it with onion carrot ratha:)