In a traditional Hyderabadi cuisine, the Mirch Ka Salan is sure to become a topic of interest there. Its hot, its spicy, it has gravy, its tangy. All this comes from chilles and tamarind, and the gravy blended with freshly ground spices and peanuts.

Mirch ka salan is traditionally served as side dish for Hyderabadi biryani. You can also serve this dish with plain steamed rice or layered parota’s.

Serves: 4 to 6
Cooking Time: 20 min              Preparation Time: 20 min

Ingredients
2 cups long green chillies (bhavnagri chillies) or green bell peppers, cut into thick 1 1/2 inch strips
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds
1/4 teaspoon turmeric powder
1 teaspoon freshly roasted and ground coriander powder
1 teaspoon chilli powder
2 tablespoon thick tamarind paste (or 1 walnut sized tamarind - extracted) dissolved in 1 1/2 cups of water
5 curry leaves
2 tablespoons oil
2 tablespoons freshly chopped coriander leaves for garnish
Salt to taste

Ingredients to be ground into powder
2 tablespoons roasted peanuts
2 tablespoons roasted sesame seeds 

Ingredients to be ground into paste
3 cloves garlic
1/2 inch piece ginger
1/2 cup chopped onions

Ingredients to be ground into paste
1 cup chopped tomatoes
3 tablespoons fresh grated coconut

Method

Wash and slit the long green chillies. Remove the seeds and saute 2 tablespoons of hot oil until they turn change color. Remove from heat and from the pan and keep aside. The green chillies will not be very tender after this process, it will still have a crisp texture.

In the same pan with the remaining oil; add the cumin seeds, mustard seeds, fenugreek seeds and curry leaves.

When the seeds crackle, add the onion garlic and ginger paste and saute for about 2 minutes. Add the tomato and coconut paste, saute for 2 more minutes.

Add the turmeric powder, coriander powder, chilli powder and powdered peanut-sesame mixture. Cook over a medium flame, stirring continuously, for about 5 minutes in medium flame.

Add 2 cups of water and tamarind pulp and bring it to a boil.

Add the fried green chillies, coriander and salt and simmer until the gravy thickens.

Garnish with coriander leaves and serve hot with biriyani or any pulav.

Filed under: South Indian

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