12 medium-sized jalapeno peppers
To lessen the heat: Remove the stem and slice each jalapeno lengthwise on one side, use caution not to cut into half and to keep the tail end intact. Pluck the white pitch and seeds like shown in this photo. (Wear gloves for sensitive skin.)
½ cup peanuts – roasted and skins removed
¼ cup sesame seeds – toasted
½ cup sauteed pieces of shallots or red onion
4 dried red chillies – toasted
1 teaspoon each – coriander seeds, cumin, cinnamon and cloves, toasted lightly
Take them all in a blender and add about a teaspoon each – ginger, garlic, salt and about 4 tablespoons of tamarind juice. Pour in about a cup of water and grind to smooth paste. I usually add about 2 tablespoon of jaggery/sugar to bring a mild-sweet flavor to the dish.
In a wide skillet, heat about a tablespoon of peanut oil. Bring the oil to smoking point. Add and sear mirchi (jalapenos) to sand color. Take care not to black/burn.
Add the prepared Salan paste to the seared chillies. Add about a cup of water and mix. Have a taste, adjust salt, sour(tamarind), sweet(jaggery) levels to your liking. Cover the pot and simmer for about 15 to 20 minutes on medium-low heat, stirring in-between. The color of the sesame-peanut sauce darkens and sauce thickens. Mirchi ka Salan will be ready.