Mirchi Ka Salan / Side Dish for Biryani

Preperation Time  20 Minutes

Contents
Green Vegetables

Ingredients
Ten large sized fat green chillies
Mustard seeds: Half a teaspoon
Kalonji: Half a teaspoon(optional)
Fresh cream: One tablespoon
Tamarind juice: Four tablespoon
Ginger and garlic paste: One tablespoon
Jeera powder: One teaspoon
Dhaniya

Method:
1.Bring salted water to boil. As the water starts boiling, put the washed, slightly slit chillies marinated for an hour in salt and mustard oil in it and cook for two minutes. Take out. 

2.In a kadai heat refined oil and sprinkle mustard seeds and kalonji

3.Add ginger and garlic paste saute for 5min then add tamarind juice.When it boil add jeera powder .

4.Keep boiling for 10min  and then add dhaniya.

5.Done.. Serve it by adding cream.

Another Way:
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Ingredients:

Sesame(Tilh) -50 gms
Peanuts - 50 gms
coconut powder -50 gms
Big mirchi: 1/4 kg
Onion-2-3 big thin slices
Ginger garlic paste -2 tsp
Red chilli powder- 1 tsp
Tumeric-1/4 tsp
salt to taste
Dhanya powder-1 tsp
Zeera powder-1 tsp
Oil -1 cup
cumin 1 tsp
mustard 1/2 tsp
methi seeds 1/8 tsp
kalonji- 1 tsp(optional)
tamarind- around1/2 cup pulp ,you can increase or reduce the quantity as per your taste
curry leaves-2
Corainder -1/2 cup chopped

Method:

1. Slit and take out the seeds of the chillies then Heat oil in a wok and half fry the chillies take it out and keep aside
2. Cut the onion into thin slices and fry in oil till it gets slight golden brown in color, take it out and keep aside .
3. In dry frying pan roast sesame, peanuts,coconut powder care full with cocomut pwd it gets burnt quickly and grind sesame,coconut, peanuts in a mixer, also grind the fried onions 
4. Now in a pot heat oil,you can use up the oil that you used to fry onion and chillies.
5.  when the oil is hot enough, put cumin,mustard, methi seeds, kalonji seeds when it you see the change of color for cumin sees put the grounded masala(coconut,peanut,sesame,onion paste), ginger garlic paste,haldi, chilly powder, salt, and fry for this you need more oil because the masala will stick keep stirring masala well, you can see the color will change to goldenish color and and oil begins too ooze from the sides of the gravy 
6.  you have keep stirring it beacuse if it is not done properly you well get raw flavor of coconut and peanut ,so fry well now squeeze the tamarind pulp and put the juice in the ccoking masala , then put the curry leaves and chopped oriander it starts boiling put dhanya powder, zeera powder, and the fried chillies .cover the pot and cook on low flame stirring frequently till the gravy thickens and the oil separates.