Mirchi Ka Salaan

[Monica Bhide]

Mirchi Ka Salaan

This recipe is from the Begiiner's Guide to Regional Indian Cooking in the eCGI

• 8 large green chilies
  
• Oil to deep fry
  
• Salan Paste
  
• 2 T peanuts
  
• 2 T desiccated coconut
  
• 1 T sesame seeds
  
• 2 T coriander seeds
  
• 1 T cumin seeds
  
• 2 red chilies, whole
  
• ¼ teaspoon black peppercorns
  
• 1 tsp brown sugar or jaggery.
  
• 1 small red onion, chopped
  
• 2 Serrano green chilies
  
• ½ teaspoon onion seeds
  
• ½ teaspoon mustard seeds
  
• ½ teaspoon cumin seeds
  
• 4 cloves
  
• 1 sprig of curry leaves
  
• 1 T garlic, minced
  
• salt to taste
  
• 2 T tamarind paste
  
• Fresh cilantro for garnish
  

Slit and deep fry the green chilies in hot oil.

Remove and keep aside.

Roast all the ingredients for the paste on a dry skillet. Then grind them together along with the onions and the green chilies.

Heat oil and add the onions seeds, cumin and mustard seeds, when crackling add the cloves and the curry leaves.

Add the garlic and stir for a minute. Add the salan paste and continue stirring.

Add a few tablespoons of water at intervals to avoid paste sticking to the pan.

Add the tamarind pulp and ½ cup of water.

Stir for 5 minutes until the gravy resembles the consisAdd the salt and the fried chilies to the hot gravytency of a sauce and the oil begins to separate out.

Simmer for about 5 minutes.

Remove and garnish with finely chopped coriander leaves

Keywords: Side, Indian, eGCI

( RG883 )