Ingredients
- MIRCH KA SALAN
- SERVES 7-8
- MY VERSION OF THIS HYDERABADI DISH, MIRCH KA SALAN IS A LIGHTER VERSION OF THE CLASSIC AND USES ABOUT A THIRD THE OIL OF TRADITIONAL RECIPES. I ALSO USE 2 VARIETIES OF GREEN CHILLIES. MIRCH KA SALAN CAN BE EATEN WITH LIGHT PULAOS, BIRYANIS, ROTIS OR JUST PLAIN BOILED RICE.
- INGREDIENTS
- 6 LARGE STUFFING GREEN CHILLIES STALKS REMOVED, WASHED
- 4 INDIAN GREEN CHILLIES STALKS REMOVED, WASHED SPLICED IN HALF
- 1TEASPOON TURMERIC POWDER
- 10 FRESH GREEN CURRY LEAVES TORN
- 1 TABLESPOON JAGGERY OR DARK BROWN SUGAR OR DATE OR PALM SUGAR
- 1 TABLESPOON TAMARIND CONCENTRATE
- 2 TABLESPOONS VEGETABLE OIL
- WATER AS REQUIRED
- SALT TO TASTE
- SPICE PASTE
- 2 TABLESPOONS FRESHLY GRATED OR DEFROSTED UNSWEETENED COCONUT
- 3 BEDGI OR KASHMIRI DRIED RED CHILLIES SEEDS AND STALKS REMOVED
- 8 TABLESPOONS UNSALTED ROASTED PEANUTS
- 4 TABLESPOONS WHITE SESAME SEEDS
- A TABLESPOON WHITE POPPY SEEDS OR KHUS-KHUS
- A TABLESPOON CORIANDER SEEDS
- ½ TEASPOON FENUGREEK SEEDS
Instructions
- FOR THE SPICE PASTE
- IN A DRY SKILLET ON MEDIUM HEAT ROAST THE COCONUT 2-3 MINUTES. ADD THE PEANUTS AND TOAST ANOTHER 2-3 MINUTES. COOL AND GRIND TO A SMOOTH PASTE. RESERVE.
- THE REMAINING INGREDIENTS FOR THE SPICE PASTE AND ROAST, STIRRING REGULARLY FOR ABOUT 5-8 MINUTES UNTIL THE SPICES ARE GOLDEN AND FRAGRANT.
- COOL 10 MINUTES AND POWDER TO A VERY SMOOTH CONSISTENCY. ADD TO THE COOCNUT AND PEANUT MIX AND GRIND AGAIN TO FORM A SMOOTH SLIGHTLY CLUMPY PASTE.
- IF YOU ARE HAVING TROUBLE GRINDING IT ADD A FEW TABLESPOONS OF WATER AND GRIND TO A SMOOTH PASTE.
- HEAT 2 TABLESPOONS OIL IN A MEDIUM KADAI OR SKILLET. ADD CURRY LEAVES AND COOK 30 SECONDS. ADD THE LARGE GREEN CHILLIES AND SAUTE 2 MINUTES UNTIL BLISTERED ON ALL SIDES.
- ADD THE SPICE PASTE AND STIR VIGOROUSLY. ADD 2 CUPS OF WATER, JAGGERY, SALT, TURMERIC AND TAMARIND CONCENTRATE.
- LET SIMMER 3 MINUTES ON A LOW FLAME. ADD THE REMAINING 4 GREEN CHILLIES.
- THE SAUCE WILL THICKEN CONSIDERABLY. ADD MORE WATER TO CREATE A GRAVY THAT CAN BE SPOONED OVER RICE.
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