Hyderabadi Mirchi Ka Salan (Chili Pepper Curry)

Dry roast the peanuts, sesame seeds, white poppy seeds, coriander seeds, cumin seeds, fennel seeds, dry red chilies, and mustard seeds separately on low heat until aromatic. Allow them to cool, then grind them together with grated coconut into a smooth paste using a little water if necessary.

In a large pan or wok, heat the vegetable oil over medium heat. Add the asafoetida and curry leaves, sauté for a few seconds until fragrant.

Add finely chopped onions and sauté until golden brown, about 8-10 minutes. Then add the ginger-garlic paste and cook for 2 more minutes until the raw smell disappears.

Add the prepared ground paste from step 1 to the pan, cook on low-medium heat stirring continuously for about 10 minutes until oil starts to separate from the masala.

Add tamarind pulp and salt to this mixture, stir well and add 2 cups of water. Bring the mixture to a boil.

Add the slit green chilies to the simmering gravy. Cover and cook on low heat for about 15 minutes until the chilies are tender but hold their shape.

Check seasoning and adjust salt if needed. Cook for another 2-3 minutes uncovered if the gravy is too thin to reach the desired consistency.

Turn off the heat and allow the curry to rest for a few minutes before serving.