PEPPERS IN COCONUT GRAVY (MIRCHI KA SALAN) br INGREDIENTS: br * 14 cup Peanuts br * 14 cup Sesame seeds br * 14 cup Grated Coconut br * 3-4 Anaheim Chilies br * 12 Red Onion, diced br * 12 teaspoon Mustard Seeds br * 12 teaspoon Cumin Seeds br * 3-4 cloves Garlic, sliced br * 1 inch piece Ginger, sliced br * 4-5 Curry Leaves br * 2-3 Dried Red Chilis br * 2 Small Green Chilis br * Pinch Asafetida (Hing) br * 12 teaspoon Red Chili Powder br * 12 teaspoon Turmeric Powder br * Oil br * Salt - to taste br br DIRECTIONS: br 1. Add peanuts and sesame seeds to a pan and let them roast. Remove and keep aside. br 2. Roast grated coconut. Add the roasted peanuts and sesame seeds and grind the mixture to form a paste. br 3. Heat some oil in a pan. Deseed the Anaheim chili peppers and fry them. Keep aside. Fry the diced onion until caramelized. br 4. In a blender, add the coconut paste and fried onions and blend until a smooth paste is formed. br 5. Heat oil in a pan. Add mustard seeds and cumin seeds until they splutter. Add ginger and garlic slices, dried red chiles, sliced green chilis and curry leaves and fry. Add a pinch of asafetida (hing) and then add the coconut blend. Add red chili powder, turmeric powder and salt. Let it simmer until everything is well cooked and well incorporated. br 6. To the prepared gravy, add the fried chili peppers and let it cook for another 5 to 10 mins so the juices of the gravy get absorbed by the chili peppers. Serve hot.