Heat a pan and dry roast peanuts in a slow flame until golden.
Then add sesame seeds and grated coconut and fry along with peanuts.
Once done take it out in a plate and let it cool down.
Once it gets cold put this into the blender, add some water and make a paste. Set aside.
Now heat oil in a pan add mustard seeds, when mustard seeds splutter add cumin seeds, whole red chili and methi seeds.
Now add curry leaves and fry for few seconds.
Add sliced onion and salt. Cook until golden in color.
Add green chilies and saute.
Add ginger-garlic paste and cook until the raw smell goes off.
Add turmeric powder, red chilly powder, cumin powder, coriander powder. Stir well.
Add the ground paste and pour enough water. Stir and make a thin gravy.
Cook this in a slow flame for 30 minutes.
Then add chopped coriander leaves, chopped mint leaves, beaten yogurt. Stir well and let it boil.
Now in a separate pan heat oil, once oil is very hot dip the chilies into the hot oil and take it out after about a minute.
Add these fried chilies to the gravy and simmer on a low heat until they wilt.
Serve Mirchi ka Salan along with any kind of biryani, roti, puri, paratha or even with white rice along with some side dish.