Saturday, January 5, 2008

Mirchi ka Salan

This is a typical Hyderabadi speciality. As in most cases, there is a simple version and exotic versions. This version is more exotic than most versions and makes a lovely accompaniment to Jeera rice, Fried rice or plain Basumati rice. 

200 gms Long Green chillies (aka wax peppers) - Wash and slit (remove seeds if you cannot tolerate the heat) 
Tamarind- one small gooseberry size- soak and extract juice 
Coriander leaves- chopped 3 tbsp 
Oil- 5-6 tbsps 
Salt to taste

AFor tempering1 tsp Mustard
1 tsp Jeera
¼ tsp Methi seeds
6-8 curry leaves
BGrind together6 cloves garlic
¾” ginger
1 large onion
2 medium tomatoes
3 tbsp grated coconut
CRoast and powder2 tbsp ground nuts
2 tbsp sesame seeds
1 tbsp jeera
½ tsp turmeric powder
1 tbsp jeera powder
1 tbsp coriander powder
1 tsp chilli powder
Heat oil in a kadai, fry prepared chillies till white and keep aside. To the same oil, add “A” and let the seeds crackle. Add paste “B” and fry for a minute. Add “C” and “D”. Cook till the oil separates. Add tamarind juice, salt and 2 cups water. Boil till the gravy thickens. At the end, add the prepared chillies and boil. Remove from fire and garnish. This tastes better if served a couple of hours after preparation when the flavours blend. You can use regular chillies with or without the seeds if you can stand the spice.

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