Make a slit in the chili pepper, remove the seeds and veins.
Then soak into the salted water for 20 minutes. After that drain the water.
Now to make salan paste, add onion, ginger, and garlic in a pan on medium heat. Keep stirring occasionally and keep cooking till onions become soft and translucent.
Then add rest of the paste ingredients (peanuts, sesame seeds, coconut, coriander seeds, cumin seeds, and dried red chili).
Keep stirring constantly and roast till you get nice aroma of the spices and peanuts will have a slight color change. Remove it to a bowl and let it cool down.
Then take into the grinder jar and make a smooth paste by adding ½ cup of water.
Making Mirchi ka Salan Recipe:
Heat 1 tablespoon of oil in a pan on medium heat. Once hot add green chilies and fry till chilies till they get blisters from all the sides. Remove and keep it aside. It’s ok if they are not soft and tender yet. Remaining cooking will be done into the gravy.
Now add remaining 2 tablespoons of oil in the same pan on medium heat.
Once the oil is hot, add mustard seeds and let them splutter.
Then add curry leaves and fry for 30 seconds.
Add prepared paste and mix.
Add 2 cups of water to make a thin gravy.
Add salt, red chili powder and turmeric powder. Mix well.
Add tamarind paste and mix.
Let the gravy simmer for 10 minutes on low heat. Do stir in between to make sure that it is not sticking to the pan. Also, add water id gravy becomes thick.
Then add sauteed peppers and again simmer for 5-6 minutes or till the peppers becomes soft and tender. Then turn off the stove.
* Dried red chili - If you want a less spicy (mild) taste of the gravy then skip it or use Kashmiri dried red chili.** Green chili peppers - Use the mild verity. I have use shishito peppers. You can use poblano, anaheim peppers, ancho peppers, shishito peppers, wine mini sweet peppers, etc. Or use the bell pepper cut into big chunks or big slices.