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Mirchi Ka Salan
Method
- Wash, wipe, dry and slit the long hot peppers in the center without slitting them into two halves.
- Cut each pepper into 3-4 two inch pieces.
- Heat the oil in a heavy bottom pan and shallow fry the peppers for a couple of minutes.
- Remove on a paper towel and keep aside. Save the oil.
- Peel and grate the onion.
- Dry roast the sesame seeds, coriander seeds and cumin seeds.
- Grind them to make a paste along with roasted peanuts, ginger and garlic pastes by adding a minimal amount of water.
- At this point you may also add the red chilies if you prefer a very spicy gravy.
- Remember that the long hot peppers have some heat in them.
- Heat the leftover oil in the pan and add the mustard seeds.
- When the seeds crackle, add the curry leaves.
- Next, add the grated onion and saut� till onion is golden brown. Stir continuously.
- Add turmeric powder and mix well.
- Add the masala paste and cook for a couple of minutes, stirring continuously.
- Add one and a half cups of water and bring to a boil.
- Reduce heat and add the tamarind. Cook for 10 minutes.
- Add the fried green chilies and season with salt.
- Cook covered on low heat for 8-10 minutes. Serve hot.
Ingredients:
8 to 9 - long hot peppers (or 18 to 20 bhavnagri peppers)
2 - dry red chilies (optional)
2 tbsp - sesame seeds
� cup - roasted peanuts
1 tsp - mustard seeds
1 tbsp - coriander seeds
1 tsp - cumin seeds
1 tsp - turmeric powder
1 - medium onion
1 tsp - ginger paste
1 tsp - garlic paste
10 - curry leaves
� tsp - tamarind concentrate
salt to taste
2 tbsp - oil
8 to 9 - long hot peppers (or 18 to 20 bhavnagri peppers)
2 - dry red chilies (optional)
2 tbsp - sesame seeds
� cup - roasted peanuts
1 tsp - mustard seeds
1 tbsp - coriander seeds
1 tsp - cumin seeds
1 tsp - turmeric powder
1 - medium onion
1 tsp - ginger paste
1 tsp - garlic paste
10 - curry leaves
� tsp - tamarind concentrate
salt to taste
2 tbsp - oil
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