Mirchi Ka Salan Recipe (Chillies in Tangy Spicy Peanut Sesame Curry)

Ingredients

• 2 cups Green Chillies long variety, cut into thick (1-1/2 inch) strips
• 1 teaspoon Cumin seeds (Jeera)
• 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
• 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
• 1/4 teaspoon Turmeric powder (Haldi)
• 1 teaspoon Coriander Powder (Dhania) freshly roasted and ground
• 1 teaspoon Red Chilli powder
• 2 Tomatoes pureed
• 1 cup Tamarind Water
• 1 sprig Curry leaves
• Oil to cooking
• 2 tablespoons Coriander (Dhania) Leaves to garnish
• Salt to taste
• 2 tablespoons Roasted Peanuts (Moongphali)
• 2 tablespoons Sesame seeds (Til seeds) roasted
• 3 tablespoons Fresh coconut grated
• 3 cloves Garlic
• 1 inch Ginger
• 1 Onions roughly chopped

Steps

1. To begin making the Mirchi Ka Salan Recipe, first grind the above masala ingredients to a smooth paste and keep aside. Also make ginger garlic paste and keep aside.
2. Wash and slit the long green chillies. Remove the seeds and saute them in 2 tablespoons of hot oil until they turn change color and become lightly tender.
3. Remove from heat, transfer to another bowl and keep aside. The green chillies should not be very tender after this process, it will still have a crisp texture.
4. In the same pan add a little more oil if required; add the cumin seeds, mustard seeds, fenugreek seeds and curry leaves.
5. When the seeds crackle, add the onion garlic and ginger paste and saute for about 2 minutes. Add the tomato puree and saute for 2 more minutes until the tomatoes begin to boil and bubble.
6. Add the turmeric powder, coriander powder, chilli powder and powdered peanut-sesame mixture. Cook over a medium flame stirring continuously, for about 5 minutes.
7. Add the tamarind water, the fried green chillies and salt and simmer until the gravy thickens for about 10 minutes. Once done, turn off the heat and garnish with coriander leaves.
8. Transfer Mirchi Ka Salan to a serving dish and serve it along with Hyderabadi Vegetable Biryani to make a complete one dish meal.