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.
