Mirch Ka Saalan is a popular Hyderabadi dish. It is generally served as an accompaniment to biryani. The gravy is made of peanuts, coconut, sesame seeds, which give us a grainy texture and a nutty taste. The chilies used in this are thick and not too spicy.
|Preparation time:||50 minutes|
|Red Onion||1 cup chopped|
|Shelled Peanuts||1/4 cup|
|Sesame Seeds||1/4 cup|
|Chopped Coconut||1/4 cup|
|Cumin Seeds Powder||1/2 tsp|
|Turmeric Powder (haldi)||1/2 tsp|
|Coriander Powder||1 tsp|
|Garam Masala||1/2 tsp|
|Tamarind Pulp||2 tbsp|
|Vegetable Oil||3 tbsp|
- Dry roast peanuts, coconut and sesame seeds separately. Keep aside to cool them down.
- Once cooled, grind peanuts, sesame seeds and coconut in a smooth paste with a little water. Keep aside.
- Wash the peppers and slit it from the middle. You can also cut them in half if they are too long. Take out the seeds to reduce the hotness.
- Heat 2 tbsp oil in a nonstick frying pan. Add slit peppers to it and fry on high heat. Keep stirring so that the peppers are browned evenly. Remove peppers from the pan and keep aside. They should have brown spots but they should still be crisp.
- Chop the red onion finely.
- Heat 1 tbsp oil in a nonstick frying pan and add chopped onion. Fry till they are lightly browned.
- Add ground paste and cook till it starts to boil. Lower the heat and cook till it becomes thick and slightly glossy.
- Add all the dry spices and tamarind pulp. Pour some water if the curry is too thick.
- Cook for a few minutes. Now add sauteed peppers and mix gently.
- Cook for a few minutes. Mirch Ka Saalan is ready. Serve it hot with biryani or steamed rice.
- If you don’t find yellow peppers, use any other pepper but it’s best to use the peppers that are slightly hot. Taste each pepper while de-seeding. If it’s not hot, leave the seeds in. If it’s hot, remove the seeds.
- Don’t cook peppers for too long otherwise the outer thin skin will separate.
- You can replace peppers with small eggplants and that becomes Baghare Baingan.