Ingredients:
- 10-12 green chili peppers
- 1 large onion, finely chopped
- 2 tbsp peanuts
- 2 tbsp sesame seeds
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1/2 tsp fenugreek seeds
- 2 tbsp grated coconut
- 1/2 cup tamarind juice
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp salt
- 2 tbsp oil
- 1/4 cup chopped fresh coriander leaves
Instructions:
Heat oil in a pan and fry the green chili peppers until they are lightly browned. Remove and keep them aside.
In the same pan, fry the onions until they are golden brown. Remove and keep them aside.
In the same pan, add peanuts, sesame seeds, coriander seeds, cumin seeds, fenugreek seeds, and grated coconut. Fry until the mixture turns light brown. Remove and let it cool.
Grind the fried onion mixture and the peanut-spice mixture into a fine paste using a blender or food processor. Add a little water if necessary.
Heat the same pan, add the ground paste and saute for 2-3 minutes.
Add tamarind juice, turmeric powder, red chili powder, and salt. Mix well and bring it to a boil.
Add fried green chili peppers and cook for 10-15 minutes on medium heat.
Garnish with chopped fresh coriander leaves.
Serve hot with biryani, pulao, or steamed rice.
Enjoy your delicious Mirchi ka Salan!
Pro Tips:
Choose the right green chili peppers
Make sure to choose long and thin chili peppers that are not too spicy but have a mild to medium heat.
Roast the green chili peppers well
Roasting the chili peppers well will give them a smoky flavor and help them cook evenly in the salan.
Toast the spices and nuts properly
Toasting the spices and nuts properly helps to bring out their flavors and aromas and gives the salan a rich, nutty taste.
Use fresh tamarind pulp
Using fresh tamarind pulp instead of store-bought concentrate adds a tangy, fruity flavor to the salan.
Cook the salan on low heat
Cooking the salan on low heat helps to develop the flavors and ensure that the sauce is thick and rich.
Adjust the spice level to your taste
Adjust the amount of chili peppers and red chili powder to your taste to achieve the desired level of spiciness.
Garnish with fresh coriander leaves
Adding chopped fresh coriander leaves at the end of cooking adds a fresh and vibrant flavor to the dish.