Mirch Ka Salan, a typical Hyderabadi dish, the very mention of which can get our taste buds tingling!!!
Salan, or curry, is a popular base that is combined with several vegetarian and non-vegetarian options - Mirch, Gobhi, Gosht and many more, list would be endless.
[Note : The original recipe calls for Bhavnagari Chillies, but since I couldn't get those, used the Bajji Mirchi instead. The taste was just as awesome, trust me :) ]
MIRCHA KA SALAN
Ingredients :
Bajji Mirchi - 8
Capsicum (cut into 1" long strips) - 1/2 cup (optional)
Mustard seeds - 1/2 tsp
Jeera - 1 tsp
Curry leaves - a few
Fenugreek (Methi) seeds - 1/4 tsp
Chili powder - 2 tsps
Dhaniya-Jeera powder - 2 tbsps
Tamarind (Imli) pulp - 1 tbsp
Chopped fresh coriander - 2 tbsps
Water - 2 cups
Oil - 2 tbsps
Salt to taste
Dry Masala
Roasted Peanuts - 2 tbsps
Roasted jeera - 1 tbsp
Roasted Sesame(Til) - 2 tbsps
Grind to a paste
Ginger - 1/2" piece
Garlic - 6 cloves
Onion - 1/2 cup (chopped)
Tomatoes - 1 cup (chopped)
Coconut (fresh, grated) - 3 tbsps
Method :
1. Wash and slit the chilies. De-seed and fry in oil. Or you could shallow fry in lesser oil, which is what I did! Drain and keep aside.
2. Heat 2 tbsps oil in a pan, add jeera, mustard seeds, methi seeds and curry leaves. Let crackle. Now add the ground paste and stir well. Let cook for about 2-3 minutes.
3. Add the dry masala mix to this gravy and stir again. Let cook on a medium flame till oil starts to separate. Add 2 cups water and tamarind pulp and bring to a boil.
4. Finally add the green chilies and capsicum , along with chopped coriander. Check for salt and let simmer on low till gravy thickens.
Serve "hot" :)
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