Monday, September 06, 2010

Mirchi ka Salan

Both of us love spicy food.  Satya especially is very fond of stuffed vegetables like stuffed bhindi, stuffed mirchi etc. So I regularly buy Bhavnagri mirchi to make the stuffed mirchi for him. But this time I wanted to try the Mirchi ka Salan recipe with these Bhavnagri chillies.

Mirchi ka Salan

250 g Bhavnagri chillies ( you can also use capsicum or any variety of green chillies)
1 tsp cumin seeds
1 tsp mustard seeds
1/4 tsp fenugreek seeds
1/4 tsp kalonji ( I did not use this)
5-6 curry leaves
salt to taste
2-3 tbsp oil
2 tbsp chilli powder
1tsp turmeric powder
1 tbsp coriander powder

Dry Masala:
1/2 cup peanuts
2 tsp white til.
2 tsp cumin seeds
Dry roast these three ingredients and powder them.

Wet masala:
1 onion
1 tomato
5-6 garlic cloves
1-inch piece of ginger
2 tbsp of freshly grated coconut
Grind all these together to a fine paste.

Heat oil in a kadai. Add the slit chillies and fry them until they become tender and lighter in colour.  Remove and keep aside.
In the same oil, add cumin seeds, mustard, fenugreek, kalonji, and curry leaves. When they splutter, add the wet masala. Fry for 2-3 minutes.  Keep stirring to avoid burning of the masala. Then add chilli powder, turmeric powder, coriander powder, and the dry masala. Keep frying on a medium flame until the oil starts to separate. Then add 1 cup of water, salt, and the fried chillies. Mix well, cover and cook for 2-3 minutes.  The gravy should not be watery. Serve hot with chapathis.

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