Mirchi Sabzi

Ingredients

• 4 units Big green chilies (Ensure to remove all seeds before cooking)
• 2 tablespoons Oil
• 1 cup Peanuts (Roasted and ground to a medium coarse powder)
• 8 units Garlic cloves
• 1 teaspoon Salt (Adjust to taste)
• 1 teaspoon Red chili powder (Adjust to taste for heat level)
• 0.25 teaspoon Turmeric
• 0.25 teaspoon Garam masala
• 1 unit Onions (Chopped)
• 0.25 teaspoon Cumin seeds
• 0.25 teaspoon Mustard seeds
• 0.5 cup Water

Instructions

1. 1Roast the peanuts until golden and allow them to cool. Transfer the cooled peanuts and garlic cloves to a mixer grinder and grind into a medium coarse powder.
2. 2In a frying pan, heat the oil over medium heat. Add mustard seeds and cumin seeds, allowing them to sizzle for 30-45 seconds. Add the chopped onions and sauté until they turn light golden.
3. 3Chop the chilies, ensuring all seeds are removed. Add them to the pan and cook on low flame until soft. Stir continuously and add all the spices.
4. 4Add the prepared peanut powder to the pan. Mix thoroughly to ensure the chilies are well coated. Sauté for 2-3 minutes, then add half a cup of water.
5. 5Cook for an additional 5 minutes until the mixture is well combined and heated through. Serve hot with rotis. Variations can include adding vegetables like tomatoes, brinjal, or capsicum.