Mirchi ka Salan

We have a Turkish shop in Lohr which I frequent as it's my main source of coriander leaves. While packed frail leaves are available at times in the local supermarkets, I am able to get the freshest bunch from this place. Yesterday, along with the leaves, I caught a glimpse of these fresh big green chilies calling out to me. With the weather being cold and the incessant rains providing misery, I imagined us relishing piping hot mirchi bajjis. 

Well, this morning turned out with a different plan. Breaking my head for a while about dinner, this particular dish popped to my mind. Since I already had the chillies along with the required ingredients, bajjis were soon replaced with Mirchi Ka Salan.

Mirchi ka Salan is a popular curry of Hyderabad. The chillies are deep fried briefly and then simmered gently in a paste made of spices and peanuts together. The nuts provide a nutty texture to the dish. While traditionally it is served along with Hyderabadi Biryani, it also makes for a great accompaniment with plain rice or rotis.

Source: www.sanjeevkappor.com(recipe adapted to suit our taste)

Ingredients:

• 12 big green chillies
• Oil to deep fry
• 2 tbsp sesame seeds
• 2 tbsp coriander seeds
• 1 tsp cumin seeds
• 1/2 cup roasted peanuts
• 3 dry red chillies(long)
• 1" ginger chopped
• 8 cloves garlic
• marble sized tamarind
• 1 tsp turmeric powder
• 1 tsp mustard seeds
• 2 sprigs curry leaves
• 1medium onion chopped very fine
• salt to taste

Method:

1. Wash and wipe the green chillies. Slit them lengthwise gently, taking care as to not break them into two. 
2. Heat sufficient oil in a kadai, deep fry the chillies for a minute. Drain, place them on an absorbent paper and set aside.
3. Dry roast sesame, coriander and cumin seeds.
4. Grind them to a paste along with the roasted peanuts, ginger, garlic, dry red chillies, turmeric powder, tamarind and a little water.
5. Heat two tablespoons oil in a vessel. When hot add the mustard seeds. When they splutter drop in the curry leaves. Saute for a few seconds. Add the chopped onion and fry till golden brown.
6. Add the ground paste and fry for 3 minutes, stirring continuously. Take care to not burn.
7. Rinse the mixer with a cup of water and add this to the fried paste. Mix well and bring it to a boil.
8. Reduce the heat and cook it for 10 minutes.
9. Add the fried green chillies and salt to taste. Cook on low heat for a further 10 minutes.
10. Take off the heat and serve with hot rice or rotis.