Easy Mirch ka Salan
by sweth10

Enjoy the hyderabadi cuisine specialty, the mirch ka salan with biryani or any rice dish. The authentic hyderabadi flavours come alive in this stuffed green chillies recipe and brings a spicy delectable touch to your menu.

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Easy Mirch ka Salan recipe - How to make Easy Mirch ka Salan

250 gms bhavanagari chillies
5 to 6 curry leaves (kadi patta)
2 1/2 tbsp oil
1/4 tsp turmeric powder (haldi)
1/2 tsp coriander (dhania) powder
1/2 tsp cumin seeds (jeera)
salt to taste
1/4 cup tamarind water
1 tbsp dessicated coconut
2 to 3 pinches of asafoetida (hing)

To Be Roasted and Grounded To A Powder
1 tbsp peanuts
1 tbsp sesame seeds (til)
1 tbsp cumin seeds (jeera)

To Be Blended Into A Smooth Paste
1 onion
1 tomato
1 tsp grated garlic (lehsun)
1 tsp grated ginger (adrak)
1 tsp chirongi nuts (charoli)

Method

Deseed and remove stalk of chillies.
Put plenty of water to boil in a deep pan, add the salt.
Add the chillies in boiling water, and cook till they turn whitish in colour.
Drain, chop into large sections or keep whole.
Heat oil in a kadhai and add the chillies and saute for 1 minute. Remove and keep aside.
Add the cumin seeds in the same oil.
When the seeds crackle, add the curry leaves, asafoetida, ground paste, coconut and saute for 3-4 minutes.
Add ground powder, masala powders, mix well and simmer till oil seperates.
Add the salt and tamarind water and 1 cup water and mix well and boil for 3 minutes.
Add the chillies and boil till the gravy is thickened and oil floats on top.
Serve hot.