1. 8 to 10 jalapeno pepper medium size
2. 1/2 cup peanuts
3. 2 tablespoon sesame seeds
4. 2 tablespoon grated coconut
5. 1 large onion
6. 1/4 cup oil
7. 1 teaspoon mustard seeds
8. 1 teaspoon ginger garlic paste
9. 1 tablespoon cumin- coriander powder
10. 1/2 teaspoon red chili powder
11. 1/2 teaspoon turmeric powder
12. 1/2 teaspoon garam masala powder
13. 1 tablespoon tamarind pulp
14. 1 teaspoon palm sugar
15. Salt to taste
16. 3 cups water
1. Wash, wipe and slit green chilies lengthwise without cutting the chilies into two. (take out the seeds).
2. In heavy bottomed skillet dry roast sesame seeds till they get light golden and set aside. In the same pan add the peanuts roast, set aside.
3. Add in the grated coconut stir and switch off the flame. Set aside.
4. In a non stick pan add 2 tbsp oil and add chopped onion cook until they get light brown.
5. Allow to cool onion than add tamarind, turmeric, peanuts, coconut, sesame seeds, ginger garlic paste, salt and 1 cup water and blend to a smooth paste.
6. In a wide skillet, heat about a tablespoon of oil. Bring the oil to smoking point. Add and sear jalapenos to sand color. Take care not to black or burn.
7. In the same pan add the remaining oil and add mustard seeds and let it splutter. Add in the prepared Salan (paste) and water than stir.
8. Add red chili powder, cumin-coriander powder and garam masala and mix well.
9. Add in the fried jalapeno mix well. Cover the pan and let it cook for 10 minutes on medium heat while stirring in between.
10. Serve hot with rice, parathas or biryani.
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