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)
- 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
- Wash and wipe the green chillies. Slit them lengthwise gently, taking care as to not break them into two.
- Heat sufficient oil in a kadai, deep fry the chillies for a minute. Drain, place them on an absorbent paper and set aside.
- Dry roast sesame, coriander and cumin seeds.
- Grind them to a paste along with the roasted peanuts, ginger, garlic, dry red chillies, turmeric powder, tamarind and a little water.
- 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.
- Add the ground paste and fry for 3 minutes, stirring continuously. Take care to not burn.
- Rinse the mixer with a cup of water and add this to the fried paste. Mix well and bring it to a boil.
- Reduce the heat and cook it for 10 minutes.
- Add the fried green chillies and salt to taste. Cook on low heat for a further 10 minutes.
- Take off the heat and serve with hot rice or rotis.