Preparing Masala Paste
In a pan, lightly brown the onions.
Add the desiccated coconut and brown it.
Later, add peanuts and sesame seeds to this mixture and roast for 1 to 2 minutes.
Make a smooth paste of the above mixture with garlic cloves, ginger and all the spice powders with little water.

Preparing Chilies For Mirchi Ka Salan
Remove the chili crowns or you can also keep them intact.
Rinse and wipe dry the green chilies.
Slit the chilies vertically, but do not break them.
Heat about 2 tablespoon oil in a pan. fry the chilies till light brown.
Remove and drain on kitchen tissues.

Making Mirchi Ka Salan
Now, in the same pan add remaining oil. fry the mustard seeds till they pop.

Then, add onion seeds (nigella seeds) and cumin seeds.
Add curry leaves and fry for a minute.
Add the ground masala paste. fry for 3 to 4 minutes or till the oil floats on the top and sides of the masala.
Now, add tamarind pulp and 1.5 or 2 cups water. Stir and simmer for 5 minutes.
Add fried green chilies, salt and simmer for 5 to 6 minutes more.
Garnish with coriander leaves.
Serve Mirchi Ka Salan hot with veg biryani, plain steamed rice or any Indian flatbread.