Mirchi ka Salan Recipe

Ingredients

For the Curry:

• 10-12 large green chillies (preferably less spicy varieties like banana peppers)
• 3 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp fenugreek seeds
• 1 sprig of curry leaves
• 2 medium onions, finely chopped
• 2 tsp ginger-garlic paste
• 2 medium tomatoes, finely chopped
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• Salt to taste
• Tamarind pulp (soak a lemon-sized ball of tamarind in warm water and extract the pulp)

For the Masala Paste:

• 3 tbsp peanuts
• 2 tbsp sesame seeds
• 2 tbsp grated coconut (fresh or desiccated)
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 4-5 dry red chillies

Instructions

1. Prepare the Chilies:
   • Wash and dry the green chillies.
   • Slit them lengthwise, leaving the stems intact.
   • Remove the seeds if you prefer a milder curry.
   • Heat 1 tbsp oil in a pan and lightly fry the green chillies until slightly blistered. Remove and set aside.
2. Prepare the Masala Paste:
   • In the same pan, dry roast the peanuts, sesame seeds, grated coconut, cumin, coriander, and dry red chillies until fragrant and slightly browned. Be careful not to burn them.
   • Let the mixture cool, then blend it into a smooth paste with water.
3. Cook the Curry:
   • Heat the remaining oil in a large pan.
   • Add the mustard seeds, cumin seeds, and fenugreek seeds. Let them splutter.
   • Add the curry leaves and sauté for a few seconds.
   • Add the chopped onions and sauté until they turn golden brown.
   • Add the ginger-garlic paste and sauté until the raw smell disappears.
   • Add the chopped tomatoes, turmeric powder, and red chilli powder. Cook until the tomatoes are soft and the oil starts to separate.
   • Add the prepared masala paste and cook for a few minutes, stirring continuously.
   • Add the tamarind pulp and mix well.
   • Add enough water to make a gravy of your desired consistency. Please bring it to a boil.
4. Add the Chilies and Simmer:
   • Add the fried green chillies to the gravy.
   • Reduce the heat and let the curry simmer for 15-20 minutes, allowing the flavours to meld together.
   • Adjust salt and tanginess by adding more tamarind pulp if needed.
5. Serve:
   • Garnish with fresh coriander leaves.
   • Serve hot with Biryani, plain rice, or Indian bread like naan or roti.

Enjoy the rich and flavorful Mirchi ka Salan as a perfect accompaniment to your meal!