Firstly, in a pan, dry-roast ¼ cup of peanuts until they turn crunchy.

Add 2 tbsp sesame, 2 tsp poppy seeds and 2 tbsp dry coconut.

Dry roast on a low flame till the spices turn aromatic.

Cool completely, and transfer to the mixer jar.

Add a small piece of tamarind, add water and grind to a smooth paste. Keep aside.

In a kadai, heat 3 tablespoons of oil. Add ½ tsp mustard, ½ tsp cumin, ¼ tsp methi, a pinch of hing and a few curry leaves.

Splutter the tempering. Also add ½ tsp of turmeric, 5 cloves of garlic, and 1 inch of ginger, and sauté well.

Now add 4 chilli and saute for a minute.

Keeping the flame on low, add 1 tsp chilli powder, ½ tsp cumin powder, 1 tsp coriander powder, 1 tsp garam masala. and 1 tsp salt. Sauté till the spices turn aromatic.

Further add prepared masala paste and cook till the oil separates.

Add 1 tsp salt, 1 tsp jaggery, 3 cups of hot water.

Mix well and boil for 10 minutes or until the oil separates.

Finally, enjoy Mirchi Ka Salan Recipe with Biryani.