Ingradients

Wash and slit the green peppers lengthwise. Remove seeds.

Take a pan and add some oil. Once the oil is hot enough, shallow fry the green peppers till they turn light golden

This is how the chillies should look like. These should not be soggy but have a light golden colour.

Once groundnuts are little done, add sesame seeds and dry roast.

Once groundnuts and sesame seeds turn a little golden, add desiccated coconut and dry roast all three together for 1-2 minutes.

Once the mixture is cool, add it to mixer grinder. Add a cup of water and grind to a smooth paste.

Now take a pan and add oil. When oil gets hot add mustard seeds.

Now add cumin seeds, curry leaves and fenugreek seeds. Make sure to use very little quantity of fenugreek seeds as they may make the gravy bitter.

Fry this for 30 seconds and add sliced onions.

Add 1 tsp salt and fry onions thoroughly till golden brown.

Now add freshly prepared ginger garlic paste. Fry this thoroughly and make sure not to burn the masala.

Now add the groundnut paste

Add water to the masala. Water should be enough to make a very thin curry.

Now add coriander and mint leaves. This will enhance the taste of gravy

Now let this simmer for another 5 minutes.

Simmer for 2-3 minutes and add garam masala. Delectable salan is ready to serve. Serve it with biryani of your choice.

Do taste and adjust spices accordingly.