Hyderabadi Style: Mirch ka salan

This morning when I went shopping for some fresh veggies my eyes fell on this luscious green long chillies, not the regular short, small spicy one but the longer and fatter version of green chillies. I bought some thinking I would make my hubi a Mirch ka salan with rotis for tonight's dinner since he loves spices so much.....

So here it goes.....the process is quite simple but it involves a lot of ingredients to make it nice and spicy.... 

Things you need for the gravy: 200 gms long green chillies, 1 tsp jeera, 1/2 tsp mustard seeds, 1/4 tsp fenugreek seeds, 1/4 tsp nigella seeds , 6 curry leaves , 1/4 tsp turmeric powder , 2 tbsp coriander-cumin seeds (dhania-jeera) powder, 2 tsp chilli powder, 4 tbsp tamarind water, 2 tbsp chopped corriander, 5 tbsp oil, salt to taste

To be ground into a paste: 6 cloves of garlic, 12 mm. (1/2") piece ginger, 1 onion, 2 tomatoes, 3 tbsp grated coconut

For the dry powder: 2 tbsp roasted peanuts, 2 tbsp sesame seeds, 1 tbsp cumin seeds 

How to do it:

For the dry powder:  Roast the peanuts, sesame seeds and cumin seeds lightly. Remove and powder.

For the gravy: Heat the oil in a kadai. Wash and slit the green chillies. Remove the seeds and fry in hot oil until they turn white. Remove. In the same oil, add the cumin seeds, mustard seeds, fenugreek seeds, nigella seeds and curry leaves. Cook until the seeds crackle. Add the paste of onions and tomatoes and fry for a while. Add the turmeric and coriander-cumin seed powder, chilli powder and dry powder masala. Cook for a few minutes until the oil comes on the top. Add 2 cups of water and the tamarind water and cook until thick. Add the fried green chillies, coriander and salt and cook for a few minutes. The gravy should be thick. Serve hot.

 

 

 Note: This dish doesnt work good with green capsicum or bell peppers.....