Hyderabadi Mirchi Ka Salan

Mirchi Ka Salan is a rich gravy based dish comprising huge long peppers floating in a deliciously nutty gravy made up of mainly peanuts and sesame seeds. It is quite popular in Hyderabad and is generally had with Biryanis.

Of late I have been neglecting my blog and for that I do apologise. I feel terrible for that but ever since I started this blog I have put on 10 more pounds ! something that makes me feel even more bad. But I love food.......it is so difficult to stay away from it. So from now I will blog once a week and thus will thus have my cake and eat it too. So this is my recipe for this week, Hyderabadi Mirchi Ka Salan.

This recipe is adapted from Zaiqa. Thank you so much Mona for sharing this wonderful recipe with us. One of the must do things to do when you go to Hyderabad is to have their Biryani and Mirchi Ka Salan, among other things. This recipe is really delicious and tastes authentic. Do try it.

Serves 6-7 generous portions.

Ingredients

7-8 large long peppers ( I used Anaheim peppers ), wash and pat them dry. Make a slit at the sides and remove the seeds if you want to. Do not cut of the stalks.
3 tbsp oil
For the Dry Masala
2 tbsps poppy seeds / khus khus
1 cup / 100 gms peanuts / groundnuts
1 cup / 100 gm of sesame seeds / til seeds
1 1/2 cup / 100 gm dry dessicated coconut
1 tbsp coriander powder / dhania powder

For the rest of the ingredients
2 tbsp vegetable oil
5-6 large onions, roughly chopped
1 1/2 tbsp ginger-garlic paste
1 1/2 tbsp red chili powder ( you can adjust the amount as per your preference )
1 heaped tsp turmeric powder / haldi
1/4 cup cilantro / dhaniya patta, finely chopped
1 heaped tbsp tamarind concentrate ( if using fresh soaked tamarind, use about 1/2 cup pulp )
2 tbsp oil
3/4 tsp mustard seeds / rai seeds
1 1/2 tbsp cumin seeds / jeera seeds
2-3 thai green chilies ( optional )
2 sprigs curry leaves
1/2 tsp nigella seeds / kalonji seeds
1/4 tsp fenugreek seeds / methi seeds
salt, to taste


Method

• Make the Dry Masala by dry roasting all the ingredients separately, except the coriander powder, and grind it separately or all together to a powder consistency.
• In a large saucepan, add the 3 tbsp of oil and when a little hot, add the big green peppers and fry them a little. You do not have to fully cook them. When the skin blisters on both sides, remove them and set aside. Use caution as this splutters quite a bit.
• In the same pot add the onions, ginger and garlic and brown them a little. Remove and grind to a smooth paste. Try grinding it with out any additional water. Use water only if needed.
• Wipe the saucepan clean and put it back on the heat source / fire. Add the 2 tbsp of oil ( yes this is no diet food. If you are dieting, you would be better off eating some salad ! ) when hot add the mustard seeds, let it splutter then in goes the cumin, green chilies and curry leaves. Let it all sizzle for a few seconds and then add the fenugreek seeds / methi seeds and nigella seeds / kalonji seeds. As soon as the methi seeds turns a little brown add the onion paste. Mix it all well, next goes in the dry masala, turmeric, red chili powder, tamarind concentrate / pulp and enough water to make a thick gravy. I used about 4 cups of water.
• Stir it all together and slip in the big green chilies and salt. Cover and cook on low till the green chilies are fully cooked. If the gravy is too watery, cook uncovered till it reaches the desired consistency. Taste once to check for the seasoning, it should be a little tangy from the tamarind and hot from the red chili.
• Sprinkle the chopped cilantro and serve hot with either naan, biryani or cooked plain basmati rice. Enjoy.