Mirch Ka Salan
Mirch Ka Salan is a spicy curry made with green chilies, peanuts, and spices, simmered to perfection.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Green Chilies (medium-sized, slit lengthwise) | 15 | Count |
| Peanuts (roasted and unsalted) | 100 | Grams |
| Sesame Seeds (roasted) | 50 | Grams |
| Coconut (grated) | 50 | Grams |
| Onion (medium-sized, finely sliced) | 2 | Count |
| Ginger Garlic Paste | 2 | Tbsp |
| Tamarind Pulp (soaked and strained) | 100 | Ml |
| Coriander Powder | 2 | Tbsp |
| Cumin Powder | 1 | Tsp |
| Turmeric Powder | 1 | Tsp |
| Red Chili Powder | 1 | Tsp |
| Mustard Seeds | 1 | Tsp |
| Fenugreek Seeds | 0.5 | Tsp |
| Curry Leaves (fresh) | 1 | Bunch |
| Oil (vegetable oil) | 100 | Ml |
| Salt (or to taste) | 1 | Tsp |
| Water | 500 | Ml |
Instructions
- Dry roast the peanuts, sesame seeds, and grated coconut separately until golden brown. Allow them to cool.
- Grind the roasted peanuts, sesame seeds, and coconut into a smooth paste using a little water.
- Heat oil in a pan and add mustard seeds and fenugreek seeds. Let them splutter.
- Add curry leaves and sliced onions to the pan. Sauté until the onions turn golden brown.
- Add ginger garlic paste and sauté for a minute until the raw smell disappears.
- Add the ground paste, coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Cook for 5 minutes.
- Add the slit green chilies and mix well. Cook for another 5 minutes.
- Pour in the tamarind pulp and water. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
- Adjust the seasoning and consistency as needed. Serve hot with rice or roti.
Prep
- Soak tamarind in warm water for 30 minutes and extract the pulp.
Kitchen equipment
Grinder or BlenderTamarind Extractor