Ingredients

The following ingredients have 3 Servings
  • 7 chili peppers (less spicy variety )
  • 1 teaspoon cumin seeds
  • 1 teaspoon nigella seeds
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon coriander powder
  • 1 tablespoon thick tamarind pulp
  • 1/2 teaspoon turmeric powder
  • 10-12 curry leaves
  • 1/4 teaspoon methi seeds
  • Salt
  • 3 teaspoons oil (more to fry chili peppers)
  • 2 tablespoons peanuts
  • 2 tablespoons white sesame seeds
  • 2 teaspoons cumin seeds
  • 1 onion
  • 1 tomato
  • 1/2 inch ginger (peeled)
  • 2 cloves garlic (peeled)
  • 3 tablespoons grated coconut

Instruction

  • Wash and cut the banana peppers into long strips, you can discard the stem if you prefer.
  • Heat the oil and for the cut chilies until they wilt and shrink. Keep aside.
  • Heat a pan and dry roast sesame seeds, cumin seeds and peanuts until nice aroma wafts out. Cool and powder.
  • Take onion, tomato, 3 tablespoons grated coconut, 1/2 inch ginger,2-3 cloves garlic in a mixer jar. Grind to a smooth paste with little water.
  • Heat a pan with 3 teaspoons oil in medium heat. Add mustard seeds, methi seeds, cumin seeds, nigella seeds and fry for a minute. Also add curry leaves and fry.
  • Now add the ground spice paste and mix well. Next add coriander powder, turmeric powder, peanut-sesame powder and mix well.
  • now add salt and saute well till the masala leaves out oil
  • Add around 1.5 cups of water and mix well. Add the tamarind paste and mix well. Cook till the salan boils and reduces a bit in volume. You can keep the consistency as per your preference by adding more water if needed.
  • Finally add the fried chilies and toss gently. Simmer for 2 minutes. Serve mirchi ka salan hot with biryani or rice.