MIRCHI KA SALAN

MIRCHI KA SALAN
green chillis cooked in a tangy tamrind gravy.

Preparation Time : 15-20 minutes

Cooking Time : 10-15 minutes
Servings : 4

INGREDIENTS
Green chilli big18-20
Olive oil +deep fry2 tablespoon
Sesame seeds (til) 2 tablespoon
Coriander seeds 2 tablespoon
Cumin seeds 1 teaspoon
Peanuts, roasted 1/2 cup
dry red chilies 2
Ginger, roughly chopped 1 inch piece
Garlic 6-8
Mustard seeds 1 teaspoon
Curry leaves 8-10
Onion , grated 1 medium
Turmeric powder 1 teaspoon
Tamarind pulp 2 tablespoon
Salt to taste


METHODWash, wipe and slit green chillies lengthwise without cutting the chillies into two. Heat sufficient olive oil in a kadai (wok) and deep-fry for one minute. Drain and place on absorbent paper and set aside. To make masala paste, dry roast sesame seeds, coriander seeds and cumin seeds. Cool and grind them to a paste along with peanuts, whole dry red chillies, ginger and garlic. Heat two tablespoons oil in a pan, add mustard seeds, let themsplutter and add curry leaves. Sauté for half a minute and add onion. Sauté, stirring continuously, till onion is light golden brown. Add turmeric powder and mix well. Add masala paste and cook for three minutes, stirring constantly. Stir in one and half cups of water and bring it to a boil. Reduce the heat and cook for ten minutes. Add tamarind pulp (dissolved in half a cup of water, if it is too thick). Add fried green chillies and salt and cook on low heat for eight to ten minutes. Serve hot.