Mirchi ka salan

Wash the green chilies, make a slit lengthwise down one side, and carefully remove most of the seeds. Set aside.

In a dry pan, lightly roast the peanuts, sesame seeds, desiccated coconut, 5 grams of cumin seeds, coriander seeds, and fenugreek seeds separately until fragrant. Allow them to cool completely.

Grind the roasted peanuts, sesame seeds, desiccated coconut, 5 grams of cumin seeds, coriander seeds, and fenugreek seeds with a small amount of water to form a smooth, thick paste. Set aside.