Green Chillies In A Peanut Sesame Sauce

• 1/2 jalapenos b fresh, or any fleshy green chilli of your choice
• 1 tablespoon white poppy seeds khus-khus
• 1/4 cup white sesame seeds safed til
• 1/2 cup peanuts
• 1 teaspoon coriander seeds whole
• 1 teaspoon cumin seeds
• 2 teaspoons cumin seeds
• 1/2 teaspoon brown mustard seeds rai
• 1/4 teaspoon fenugreek seeds methi dana
• 3 tablespoons oil I used canola
• 2 onions large, thick sliced
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon red chili powder optional
• 2 tablespoons tamarind pulp thick
• 4 curry leaves
• salt to taste

1. Wash and pat dry the jalapenos. Make a slit in each lengthwise.Scoop out the seeds and veins from them.I did not remove all of the seeds because I wanted to keep my gravy little spicy.Its upto you!!! You can keep the stems intact if using smaller chillies.I removed the stems because I used jalapenos.Cut the chillies into halfs or thirds.I did.You can keep them whole too.Keep aside.
2. In a small pan , dry roast all the dry ingredients one by one and set them aside.Rub off the skins of the peanuts after they are cool. Grind them all separately in a spice grinder/coffee grinder to a fine powder without adding any water. Set aside.
3. Grind the onions to a smooth paste in a blender.In a cooking pot,heat the oil on medium high.Once hot enough,add the green chillies.The oil will splutter as you add the chillies so cover with lid.Carefully stir fry them for 3-5 minutes. Once done remove the chillies to a plate and keep aside.
4. For the sauce :In the same hot oil, on medium heat add the cumin seeds,brown mustard seeds, curry leaves and fenugreek seeds.Allow the spices to splutter for a minute till you smell the aroma. Add the onion paste and immediately cover the pan with a lid because the paste will splutter. Allow it to saute for 3-6 minutes covered.
5. Next, lower the heat , remove the lid and add ginger garlic paste and fry for 3-4 minutes. Add the sesame seed powder,poppy seeds powder,corinader powder, cumin powder and peanut powder and stir fry the masala for 2-5 minutes or until you see that the mixture comes together and starts leaving oil on the sides of the pot.
6. At this point add red chilli powder if using, and salt.Keep stir frying the masala for about 3 minutes on medium low heat. Stir fry until you are done away with the raw odor of the peanuts and the ginger-garlic paste.
7. Next, dilute the tamarind paste with 2 cups of water and mix well.Add the pulp to the pot along with the fried green chillies and stir well.Cover the lid and let the gravy simmer for 15-20 minutes the chillies are well cooked in the masala gravy.
8. Remove from heat and serve.

green chilli, white sesame seeds safed, peanuts, coriander seeds, cumin seeds, cumin seeds, brown mustard seeds rai, fenugreek seeds methi dana, oil i, onions, garlic, ginger paste, red chili powder, tamarind, curry, salt

Taken from www.yummly.com/recipe/Green-Chillies-In-A-Peanut-Sesame-Sauce-1657691 (may not work)