Mirchi Ki Salan: Reposting (Hyderabadi Dish)
Green chilies, as much as you want
Coriander seeds powder1/2 tspoon
Salt to taste
Coconut grated 2 spoons
Roast each separately and powder them together:
Fry in little oil and wet grind these to paste:
Heat oil in a large frying pan. Add chilies, fry for a minute. Set aside.
Add cumin seeds, allow to splutter. Add curry leaves too. Followed by asafoetida, ground paste and coconut. Stir and cook for 3-4 minutes.
Add ground powder, masala powders, simmer till oil separates. Add salt, tamarind paste and a cup of water.
Add chillies and boil till gravy is thickens and oil shows up on the top.
Serve hot with parathas or chapattis or Dhum Biriyani.