MIRCHI KA SALAN

Green chilies cooked with fresh Indian species and tangy tamarind gravy. Mirchi ka salan is a popular hyderabadi dish and generally made as an accompaniment for Biryani. 

Preparation time 30 mins

Serves 2-3

INGREDIENTS

· Long green chili (slit them in between) 3-4

· Onions 1 medium (chopped)

· Tomato’s 2 small (chopped)

· Curry leaves 8-10

· Dry red chills 2

· Oil 4 tbl sp

· Garlic 2-3 (crushed)

· Jeera-methi (Cumin-fenugreek seeds) powder  (proportion 2:1)1/4 tsp

· Coconut paste 4 tsp

· Red chili powder 1 tsp

· Turmeric ½ tsp

· Coriander powder 1 ½ tsp

· Tamarind (size of a half lemon soaked in water)

· Sesame seeds 1 ½  tsp(dry roast it and grind to powder)

· Mustard seeds ½ tsp(dry roast it and grind to powder)

· Salt to taste

METHOD

Step 1: Heat oil in a deep pan (kadai). Add curry leaves, dry chili, and garlic. When the garlic is turns little brown, add jeera and meethi powder.

Step 2: Now add the chopped onions, stir them till golden brown, then add the green chili, tomato and roasts them well.

Step 3: Add the remaining ingredients’ that is chilly powder, turmeric, coriander powder, coconut paste. Add little water to it. Let the chili become tender (because once tamarind paste is added chilies will not cook).

Step 4: Add the tamarind paste, let the masala boil.

  Step 5: Finally add the sesame and mustard powder and cover the lid. Cook till the oil stands apart from the masala.