Ingredients vegetarian 4 servings

• 250 g big long green salad chillies/hot peppers
  
• 250 g roasted onions
  
• 4 tbsp cooking oil
  
• 2 tbsp tamarind pulp
  
• 100 g beaten yoghurt
  
• 2 tbsp lemon juice
  
• Salt to taste (for saalan paste)
  
• 35 g roasted peanuts
  
• 35 g dessicated coconut
  
• 1 tbsp ginger-garlic paste
  
• 1 tsp sesame seeds
  
•  A sprig of coriander leaves

Directions

1. Deep fry green chillies in hot oil. Remove and keep aside.
   
2. Grind together dessicated coconut, garlic, ginger, sesame seeds and roasted onions and peanuts to make a fine paste.
3. Reheat oil already used for frying chillies. Ensure that the paste does not stick to the pan. Fry the salan paste for 20 minutes, keep stirring it.
   
4. Pour couple of tablespoons of water at regular intervals.
   
5. Add yoghurt and salt and stir for 3-4 minutes.
   
6. Now add the tamarind pulp and 2 tbsp of water.
   
7. Stir for 5 minutes until the gravy is of sauce consistency and ensure that it does not stick to the pan.
   
8. Add the fried chillies to the hot gravy. Let the gravy come to a boil.
   
9. Remove and garnish with finely chopped coriander leaves.
   
10.  Serve hot with any rice dish.

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