Tuesday, 4 August 2015

Mirch ka salan or curried chilli pepper


Mirch ka salan or curried chilli pepper is a popular hyderabadi dish.


Ingredients (serves 5-6)

  • 250 gm - large long green chillies 
  • 1 stalk - curry leaves 
  •  50 gm- oil 
  • 2 gm - cloves 
  • 10 gm- coriander leaves 
  • 1/4 tablespoons- turmeric powder 
  • 1/2 tablespoon - coriander (dhania) powder 
  • 2 tablespoons-tamarind pulp 
  • 2-3 pinches -asafoetida 
  • Salt to taste 
Roast and grind to make powder 
  • 1 tablespoon- peanut 
  • 1 tablespoon-sesame seeds
  • 1 tablespoon - cumin seeds 
Grate to make a fine paste 
  • 1 large onion 
  • 1 large tomato 
  • 3 pods of garlic 
  • 1 tablespoon nigella seeds (kalonji) 
  • 50 gm - desiccated coconut 
  • Yield: N/A
  • Servings: 5-6
  • Prep Time: 25 minutes
  • Cook Time : 30 minutes
  • Ready In: 50-55 minutes

Method

  1. Wash and wipe green chillies. Slit and deep fry the green chillies until they turn whitish in colour and keep aside.  Add 10 gm of oil and add mustard seeds, wait until they splutteradd cloves and curry leaves, asafoetida, ground paste and saute for 3-4 minutes.  Add masala powder and cook for few minutes until the oil separate.  Add 1 cup of water, tamarind water and stir for 5-6 minutes until the gravy resembles the consistency of a sauce. Add salt and fried chillies to the hot gravy. Boil it for 1 minute. Remove and garnish it with finely chopped coriander leaves. Mirch ka salan is ready