RCI-CR.001.0005.001
Mirchi ka Salan
Mirchi ka Salan from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- green chillies (medium)½ kg
- onions (large4 unitfinely chopped) 4
- Tbs poppy seeds (khus khus)2 unit
- Tbs sesame seeds (til)2 unit
- Tbs coriander seeds (dhaniya)2 unit
- Tbs white cumin (sufaid zeera)1 unit
- Tbs desiccated coconut powder1 unit
- red chillies (ground)1 tsp
- Tbs turmeric (haldi)1 unit
- Salt to taste1 unit
- Tbs ground paste of garlic and ginger1 unit
- curry leaves6 to 7 unit
- nigella seeds (kalonji)1 tsp
- tamarind juice1/2 cup
- ted chillies6 unitwhole
- fenugreek seeds (methi daana)6 unit
- Tbs oil5 unit
Method
1
Lightly roast the poppy seed, sesame seeds, coriander seeds, cumin seeds, desiccated coconut, and grind in a mortar and pestle.
2
Put oil in frying pan and stir fry the green chillies with some salt. Drain the oil from the green chillies and keep aside.
3
Start cooking by putting the spices namely cumin seeds, whole red chillies, fenugreek seeds and a couple of curry leaves for tarka in very hot oil.
4
When ready and popping, add chopped onions to it and fry till golden brown.
5
Add the rest of the spices i.e. red chillies, turmeric, garlic ginger paste and nigella seeds. Stir well and let it cook for 2 minutes.
6
Now add the tamarind juice and let it cook for a minute. Add the green chillies and top it with the remaining curry leaves and let it simmer for 15 to 20 minutes.
7
When ready serve with any meat accompaniment or rice dishes like biryani