Mirchi Ka Salan Recipe :

Mirchi Ka Salan Recipe :

(Serves 3-4)

Ingredients:

12-15 big light Green peppers(bajji variety/poblano)

2 big Onions sliced

1 tbsp Ginger-Garlic paste

2-3 tbsp Tamarind pulp

a pinch of Turmeric powder

a pinch of Sugar

1 tsp powdered Jaggery(optional)

1 tbsp chopped fresh Coriander
5-6 Curry leaves
1/2 tsp Cumin seeds
1/2 tsp Mustard seeds

3 tbsp Oil

salt

To roast and grind:

1/4 cup Groundnuts(roasted and peeled)

2 tsp white Sesame seeds

2 tbsp grated dry Coconut

1 tsp Roasted gram(optional)

5-6 Red chillies(or red chilli powder)

1 tbsp coriander seeds

1/2 tsp Cumin seeds

3-4 Cloves

1" Cinnamon

1-2 green Cardamom pods

Method:

• Wash and slit the green chillies(poblano peppers) and remove the veins and seeds ofit.
• Bring water to a boil with some salt and add the green chillies and blanch for a minute and drain them.I really can't judge the spiciness of chillies even though they are light green in variety,some times they turn out very spicy for me.So I do blanch my green chillies to reduce the heat from chillies,if you like spicy food you can avoid this step.This process not only reduces the heat it also helps in consuming less oil while shallow frying.
• Heat oil,fry half the portion of sliced onions(add a pinch of sugar while frying) and fry until they turn pink.
• Add ginger-garlic paste to it and fry for a minute and cool the mixture.
• Dry roast sesame seeds,dry grated coconut and ground nuts separately.Peel theskin of the groundnuts and keep them aside.
• Dry roast all the spices cloves,cinnamon,cardamom,coriander seeds,cumin seeds and red chillies separately until light brown in color and cool them and then grind it to a fine powder.
• Add roasted ground nuts,sesame seeds and grated dry coconut and grind again.
• Add the fried onion mixture, jaggery,tamarind pulp and grind it again to a smooth mixture.Add water if needed while grinding to get a smooth velvety paste.
• Heat 1tbsp oil in a wide bottomed pan and add the slit poblano peppers and fry for 2 minutes,cover it with a plate and pour water over it and cook for 5-6 minutes until the peppers are slightly soft,remove the peppers and keep them aside.
• In the same pan add the remaining 2 tbsp oil and crackle mustard seeds and cumin seeds and then add the remaining sliced onions(1 onion) and fry until they turn pink.Add curry leaves to it and fry again.
• Add the ground spice mixture,turmeric powder and salt and fry until the mixture leaves the oil,add 1 cup of water(adjust the water according to the required consistency) and let it come to a boil.The gravy thickens as it sits for a while so make the gravy slightly thin.
• Add fried peppers and mix and cover it and cook for 7-8 mins until thick.
• Garnish with chopped coriander.

Serve Mirchi ka Salan with Veg Biryani / Jeera Rice/ Steamed Rice or Roti/Naan/Kulcha.