Mirchi ka Salan [Chilly in Tamarind Sauce]

Even though the main ingredient of this recipe is chilly, the gravy is not hot. And this makes for a very interesting combination taste ranging from "hot to sour", a pleasant surprise for your palate.
Ingredients
1. Chillies [can choose from different varieties] - 20 pieces
2. Onion - 1 mid-sized onion
3. Grated Coconut - 1 small bowl
4. Tamarind [diluted in 1/4 cup water] - 2 tspn
5. Methi [Fenugreek Seeds] - 1 tspn
6. Coriander Powder - 2 tspn
7. Chilly Powder - 1 tspn
8. Turmeric Powder - 1 tspn
9. Cumin Powder - 1 tspn
10. Ginger - 1"
11. Mustard Seeds - 1 tspn
12. Red Chilly - 2
13. Salt - To taste

Preparation
Wow, after that long list of ingredients, we better get started cooking. Prepare the following before you start making the curry
1. Fry chopped onions, drain and keep aside
2. Split the chillies and lightly fry them in the same oil
3. Fry the methi dana and coconut and keep aside
4. In a grinder, grind the fried onions, coconut, methi and all ingredients from 2 to 10

Gravy
1. Heat oil in a wok
2. Add Mustard Seeds and Red Chillies, broken into two
3. When the mustard starts to splutter, add the coconut-tamarind paste, made above
4. Stir the mix and fry for a minute
5. Add the green chillies and stir for another 3 minutes
6. Add a little water and salt to taste
7. Cover and let it simmer for another 3-4 minutes, or the desired consistency is reached

Tastes equally well with rice or roti. N'joy!