Green Chillies In A Peanut Sesame Sauce

Wash and pat dry the jalapenos. Make a lengthwise slit in each. Scoop out seeds and veins (adjust amount based on desired spice level). Cut the chillies into halves or thirds, or keep them whole. Set aside.

Dry roast all dry ingredients one by one in a small pan. Set them aside to cool. Once cool, rub off the skins of the peanuts. Grind all dry ingredients separately in a spice grinder to a fine powder without adding water. Set aside.

Grind the onions to a smooth paste in a blender. Heat oil in a cooking pot over medium-high heat. Once hot, add the green chillies, covering immediately with a lid to prevent splattering. Carefully stir-fry for 3-5 minutes. Remove chillies to a plate and set aside.

In the same hot oil, over medium heat, add cumin seeds, brown mustard seeds, curry leaves, and fenugreek seeds. Allow spices to splutter for 1 minute until aromatic. Add the onion paste, immediately covering the pan with a lid. Sauté for 3-6 minutes, covered.

Lower the heat, remove the lid, and add ginger garlic paste. Fry for 3-4 minutes. Add the ground sesame seed, poppy seed, coriander, cumin, and peanut powders. Stir-fry the masala for 2-5 minutes, or until the mixture comes together and oil starts separating from the sides of the pot.

Add red chili powder (if using) and salt. Continue stir-frying the masala for about 3 minutes over medium-low heat, until the raw odor of peanuts and ginger-garlic paste is gone.

Dilute the tamarind paste with 2 cups of water and mix well. Add the tamarind pulp to the pot along with the fried green chillies and stir well. Cover with a lid and let the gravy simmer for 15-20 minutes, until the chillies are well cooked in the masala gravy.

Remove from heat and serve.