MIrchi Ka Salan - Hyderabadi style

Ingredients -

Green chilies - Long big 8-10
Peanuts - 4 tbsp
desiccated coconut - 2 tbsp
Sesame seeds - 1.5 tbsp
Onions - 2 medium
Garlic peeled - 8-10
Ginger - 1/2 inch
Oil - 2 tbsp + 4 tbsp + frying 
Mustard seeds - 1/4 tsp
Cumin seed - 1/4 tsp
Nigella seed - 1/4 tsp
Curry leaves - 4-5
Tamarind paste - 2 tsp
Turmeric powder - 14 tsp
Coriander powder - 1/4 tsp
Chili powder - 1/4 ts
Garam masala - 1/2 tsp
 Hot water - 2 cup

Method -

1. Heat a frying pan with 2 tbsp oil in it, put the garlic,
    ginger and onion and fry it until light brown.
2. Add the peanuts into it and fry it for five minutes on
    a low medium heat.
3. Add the sesame seeds and fry it for 2-3 minutes on a 
    low heat, add the coconut and keep frying until it turns 
    light brown. Take it off the heat and let it cool, grind it 
    to a fine paste when its cold using 3-4 tbsp water.
4. Clean and dry chilies and slit it vertically keeping it 
    intact. Remove the seeds and pith.
5. Take a shallow frying pan and fry the chilies until 
    light brown and keep it aside for later  use.
6. Heat a karahi with 4 tbsp oil in it, put mustard seeds in 
    it and let it crackle, put the cumin, nigella seeds and curry
    leaves also.
7. Add the peanut paste into it and fry it for five minutes 
    on a low medium heat. Add the garam masala, chili,
    turmeric, coriander powder and keep frying it until oil 
    separates.
8. Add hot water with tamarind paste into it and bring to   
    a simmering boil. Put the fried chilies into it and let it 
    cook until done. If the curry is thick it can be adjusted 
    adding more hot water
9. Serve it with plain rice,  jeera rice or biryani as it is served 
    in hyderabad. Though it's a delicious hyderabadi delicacy 
    but relished all over the country. it's unique and special taste 
    makes it different from other curries.