4 large jalapeño peppers, seeded and cut into 1/2-inch slices
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric powder
1/4 teaspoon red chili powder
2 tablespoons tamarind paste
2 tablespoons roasted peanuts, coarsely ground
Salt to taste
Chopped fresh cilantro leaves for garnish
Directions
Heat 2 tablespoons oil over medium heat in a heavy bottomed lidded saucepan until shimmering. Slide in the peppers and fry until skin is lightly charred, about 5 minutes. Transfer to a paper towel-lined plate. Do not wipe out saucepan.
