Jammu Mirchi Salan Green Chilli Peanut Tamarind Dogra

Ingredients

• 12 large mild green chillies (bhavnagri or banana chillies) — slit lengthwise keeping the top attached
• 2 tbsp roasted peanuts — coarsely ground
• 1 tbsp sesame seeds — dry-roasted and ground
• 2 tbsp tamarind — dissolved in 1 cup warm water and strained
• 1 tbsp oil for frying chillies + 2 tbsp oil for the gravy
• 1/2 tsp mustard seeds
• 1/4 tsp fenugreek seeds
• 8 curry leaves
• 1 small onion — finely chopped
• 1/2 tsp turmeric
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1/2 tsp jaggery
• Salt to taste

Method

1. Heat 1 tbsp oil. Shallow fry the slit green chillies on medium for 3 to 4 minutes until slightly blistered and softened. Remove and set aside.
2. In remaining 2 tbsp oil add mustard seeds — pop.
3. Add fenugreek seeds and curry leaves. Add finely chopped onion — cook 8 minutes until golden.
4. Add ground peanuts and ground sesame. Cook 3 minutes until fragrant.
5. Add turmeric, red chilli powder and coriander powder. Cook 2 minutes.
6. Add strained tamarind water and jaggery. Bring to a simmer.
7. Add the fried green chillies. Simmer 10 minutes until the gravy thickens around them.
8. Season with salt. Serve with roti.