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Mirchi Ka Salan

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Green chillies cooked in a tangy tamarind gravy.

This recipe is from the book Cooking with Olive Oil.

Preparation Time : 21-25 minutes

Cooking time : 31-40 minutes

Servings : 4

Mirchi Ka Salan

Main Ingredients

Green chillies,

Cuisine

Hyderabadi

Course

Main Course-Veg

Level Of Cooking

Medium

Ingredients

  • Green chillies big
    18-20
  • Olive oil
    2 tablespoons
  • Sesame seeds (til)
    2 tablespoons
  • Coriander seeds
    2 tablespoons
  • Cumin seeds
    1 teaspoon
  • Peanuts roasted
    1/2 cup
  • Dry red chilies
    2
  • Ginger roughly chopped
    1 inch piece
  • Garlic
    6-8
  • Mustard seeds
    1 teaspoon
  • Curry leaves
    8-10
  • Onion grated
    1 medium
  • Turmeric powder
    1 teaspoon
  • Tamarind pulp
    2 tablespoons
  • Salt
    to taste

Method

Step 1


Wash, wipe and slit green chillies lengthwise without cutting the chillies into two. Heat sufficient olive oil in a kadai (wok) and deep-fry for one minute.

Step 2


Drain and place on absorbent paper and set aside. To make masala paste, dry roast sesame seeds, coriander seeds and cumin seeds.

Step 3


Cool and grind them to a paste along with peanuts, whole dry red chillies, ginger and garlic.

Step 4


Heat two tablespoons oil in a pan, add mustard seeds, let themsplutter and add curry leaves. Sauté for half a minute and add onion.

Step 5


Sauté, stirring continuously, till onion is light golden brown. Add turmeric powder and mix well. Add masala paste and cook for three minutes, stirring constantly.

Step 6


Stir in one and half cups of water and bring it to a boil. Reduce the heat and cook for ten minutes.

Step 7


Add tamarind pulp (dissolved in half a cup of water, if it is too thick). Add fried green chillies and salt and cook on low heat for eight to ten minutes. Serve hot.

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