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Hyderbadi Mirchi Ka Salan
Method
- Boil the bhavnagiri chillies in salted water, till they change colour (the chillies will become a bit pale from its usual bright green colour). Keep aside.
- Lightly roast the til, chironji and grated coconut. Grind to a paste.
- Add the coriander, chilli and turmeric powder to the above paste.
- Heat oil in a vessel and add the cumin seeds.
- Mix the masala and the ginger-garlic paste and fry till the oil separates.
- Add the boiled green chillies and curry. Stir fry for two mins.
- Add the tamarind water and simmer till they gravy thickens.
- Remove from heat and serve hot with biryani.
Ingredients:
250 gms bhavnagiri chillies
1 onion, finely grated
1 tbsp coconut, grated
2 tsp sesame seeds (til)
1 tsp coriander powder
1 tsp cumin powder
1 tsp red chilli powder
1/2 tsp turmeric powder
2 tsp ginger-garlic paste
1 tbsp chironji (melon seeds)
1 tamarind, lime-sized and soaked in hot water
Salt to taste
A few curry leaves
250 gms bhavnagiri chillies
1 onion, finely grated
1 tbsp coconut, grated
2 tsp sesame seeds (til)
1 tsp coriander powder
1 tsp cumin powder
1 tsp red chilli powder
1/2 tsp turmeric powder
2 tsp ginger-garlic paste
1 tbsp chironji (melon seeds)
1 tamarind, lime-sized and soaked in hot water
Salt to taste
A few curry leaves
RECIPES BY REHANA KHAMBATY
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