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Mirch/ Mirchi Ka Salan – Green Chillies in a Mildly Spiced Peanut Gravy (GF, V)
Mirchi Ka Salan, from the Mughlai cuisine of Hyderabad, is made of long green chillies in a mildly spiced gravy. Served with biryani, rice or chapattis.
Servings Prep Time
4serving 30minutes
Cook Time
30minutes
Servings Prep Time
4serving 30minutes
Cook Time
30minutes
Ingredients
For Grinding into a Dry Masala :
For Grinding into a Wet Masala :
Other ingredients :
Instructions
  1. Start by making the dry masala. Dry roast/ toast all the ingredients for the dry masala individually and separately till each of them is a light golden brown in colour. Let them cool, then grind them together into a as fine a powder as you can manage. Over processing the ingredients may make them pasty.
  2. Next, make the wet masala by grinding the chopped onions, garlic and ginger into a smooth paste . You may add a couple of teaspoons of water if absolutely necessary. Keep both masalas aside till required.
  3. Soak the tamarind in warm water for about 15 minutes. Use your fingers to rub out the pulp and extract the tamarind. Then remove the tamarind solids and keep the pulp aside.
  4. Wash the green chillies well, and pat them dry. Using a sharp knife tip, slit the chillies along the length, on opposite sides without cutting through, keeping both the stem end and the tip intact. You can also choose to remove the stems and slit the chillies through to the top but keep the tip intact, like I do. Remove the veins and the seeds. Keep aside.
  5. Now start preparing the Salan. Heat the oil in a slightly deep sautxe9 pan and shallow fry the chillies turning them over a couple of times until theyu2019re a little soft and a lightly browned. Take them out, and leave them to drain on paper towels.
  6. In the remaining oil, add the mustard seeds. When the splutter, turn down the heat a bit and then add the cumin seeds, Nigella seeds and the curry leaves. Stir a couple of times and then add the wet masala to the pan. Cook, stirring frequently, until the raw small of the onion and garlic disappears and the oil comes up at the sides of the pan.
  7. Then add the turmeric, red chilli, coriander and cumin powders and stir for a couple of minutes over low heat. Do not let the spices burn. Mix in a couple of tablespoons of water to the pan to ensure this.
  8. Stir in a little water (about 1/8th cup) into the dry masala and add this to the pan along with the tamarind pulp, salt and jaggery. Stir well to prevent lumps forming and then add a little more water to adjust the consistency of the gravy. It should not be too watery as it will thicken up as it starts to boil. Bring the Salan to the boil and turn down the heat to medium.
  9. Add the green chillies, and stir gently. Let the Salan cook for another 10 minutes or so until it thickens. Take it off the heat and transfer to a serving bowl Garnish with the chopped coriander and serve hot or warm with rice or chappathis on the side, or with Biryani if you prefer.