Mirchi Ka Salan


Green chilies (large) 18 No(s) Oil 3 Tblspoon(s) oil, for deep frying Coriander seeds 1/2 Tblspoon(s) Cumin seeds 3/4 teaspoon(s) Mustard seeds 3/4 teaspoon(s) Sesame seeds 1 1/4 Tblspoon(s) Red chilies 2 No(s) Turmeric/haldi powder 3/4 teaspoon(s) Red chili powder 1/4 teaspoon(s) Peanuts 1/4 cup(s) Onions 1 No(s) Garlic 6 clove(s) Ginger, fresh 1 inch(s) Tamarind paste, mix with a little water to dilute 2 Tblspoon(s) Curry leaves, a few Salt to taste

Preparation :-
1. Try using large size green chilies or Jalapeno peppers/chilies . Wash, clean and slit the green chilies lengthwise without cutting the chilies in to two. 2. Deep fry for one minute and remove on paper towel to remove excess oil. 3. Grate onion and roughly chop the ginger. In a frying pan, dry roast sesame seeds, corainder seeds and cumin seeds all together. Dry roast the peanuts, or alternately use readily available roasted peanuts. 4. Make a paste using the roasted sesame seeds, roasted coriander seeds, roasted cumin seeds, roasted peanuts, red chilies , ginger and garlic. 5. Heat oil in a pan and add mustard seeds. As they begin to crackle, add curry leaves. Quickly add the grated onion. Stir continuously. Saute till light golden brown. 6. Add turmeric powder, chili powder and mix well. Add above masala paste and stir constantly. Allow to cook for 3 minutes. 7. Add one cup of water and bring it to boil. Simmer, on low heat, and cook for 10 minutes, stirring it now and then. 8. Add tamarind pulp diluted in water. Mix well 9. Add fried chilies and salt. Allow to cook on low heat for 10 minutes. Cook till oil floats to top and gravy is thick. Serve hot

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