Mirchi Ka Salan

Mirchi Ka Salan

Ingredients
10-12 green chilies which are not of the hot variety
1 tbsp tamarind dissolved in ½ cup water
2.5 to 3 cups water
½ tsp mustard
½ tsp nigella seeds/kalonji
½ tsp cumin seeds
7-9 curry leaves
3-4 tbsp oil
salt as required
for the masala paste:
¼ cup dessciated unsweetened coconut
¼ cup peanuts, roasted
1.5 tbsp sesame seeds, roasted
1 medium size onion, sliced
2-3 garlic cloves
½ inch ginger
½ tsp red chili powder
½ tsp turmeric powder
½ tsp garam masala powder

Method:

 
Preparing the masala paste.

1. In a pan lightly brown the onions
2. Add the dessicated coconut and brown it.
3. Later add ground nuts and sesame seeds to this mixture and roast for 1-2 minutes.
4. Make a smooth paste of the above with garlic, ginger, all the spice powders adding little water. 

Preparing the curry:

1. Remove the chili crowns or you can also keep them intact.
2. Rinse and wipe dry the green chilies.
3. Slit the chilies vertically but do not break them.
4. Heat about 2 tbsp oil in a pan.
5. Fry the chilies till light brown.
6. Remove and drain on kitchen tissues.
7. Now in the same pan add more oil.
8. Fry the mustard seeds till they pop.
9. Then add nigella seeds and cumin seeds.
10. Add curry leaves and fry for a minute.
11. Add the ground masala paste.
12. Fry for 3-4 minutes or more till you can see oil floating on the top and sides of the masala.
13. Now add tamarind pulp and 2 or 2.5 cups water.
14. Sitir & simmer for 5 minutes
15. Add fried green chilies plus salt and simmer for 7-9 minutes more.
16. Garnish mirchi ka salan with coriander leaves.
17. Serve mirchi ka salan hot with hyderabadi veg biryani or even plain steamed rice.