Mirchi Ka Salan (Hyderabadi Banana Chilli Curry)

Masala Powder – Roast ¼ cup of Groundnuts, 2 tsp of white Sesame Seeds, 2 tbsp of grated dry Coconut, 1 tsp of Roasted Gram Dal, 5-6 Red chillies, 1 tbsp of Coriander Seeds, ½ tsp of Cumin seeds, 3-4 Cloves, 1" Cinnamon, 2 Green Cardamom and grind into smooth powder.

Masala Paste – Heat a tbsp of Oil in a pan and sauté a thinly sliced Onion (sprinkle a tsp of Sugar over it) till golden brown. Add and sauté a tbsp of Ginger Garlic paste for a minute. Cool and grind along with the masala powder adding water as needed to make smooth paste.

Curry - Wash and slit 6 big Green Chillies and remove the veins and seeds of it. Heat a tbsp of Oil in a wide bottomed pan and sauté the chillies for 2 minutes, cover cook for another 5-6 minutes until they are slightly soft, remove and keep them aside.

In the same pan, heat a tbsp of Oil; crackle and saute ½ tsp of Mustard Seeds, ½ tsp of Cumin Seeds and a thinly sliced Onion until they turn pink. Add few Curry Leaves, ground spice mixture, a pinch of Turmeric Powder, Salt to taste and sauté until the mixture leaves the oil. Add a cup of Water and let it come to a boil. Add the fried chillies, mix and cover cook for 7-8 minutes until thick. Garnish with chopped Coriander Leaves and serve with Pulao or Rotis.