Ingredients
200 grams long green chillies(Hari Mirch)
1 teaspoon cumin seeds(Zeera)
1/2 teaspoon Mustard seeds(Rai)
1/4 teaspoon fenugreek seeds(Methi)
1/4 teaspoon onion seeds(Kalongi)
6 Curry leaves(Kari Patta)
1/4 teaspoon turmeric powder(pisi hald)
2 tablespoons coriander-cumin seed(Dhaniya-zeera)powder
2 teaspoons Red Chilli powder(Pisi lal Mirch)
4 Tablespoons Tamarind(Imli) water
2 Tablespoons Coriander(dhaniya) powder
5 Tablespoons Oil
Salt to taste
To B Ground into a paste
6 Cloves(Lavng)
6 garlic(Lahsun)pieces
1/2" piece ginger(Adrak)
1 Onion
2 Tomatoes
3 Tablespoons Grated Coconut
For the Dry Powder
2 tablespoons roasted peanuts
2 tablespoons sesame seeds
1 tablespoon cumin seeds
| - Roast the peanuts, sesame seeds and cumin seeds lightly.
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| - Remove and grind it to powder.
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How to proceed
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| 1. | Heat the oil in a kadai. | |
| 2. | Wash and slit the green chillies. Remove the seeds and fry in hot oil until they turn white. Remove. | |
| 3. | In the same oil, add the cumin seeds, mustard seeds, fenugreek seeds, onion seeds and curry leaves. Cook until the seeds crackle. | |
| 4. | Add the paste and fry for a while. Add the turmeric and coriander-cumin seed powder, chilli powder and dry powder masala. Cook for a few minutes until the oil comes on the top. | |
| 5. | Add 2 cups of water and the tamarind water and cook until thick. Add the fried green chillies, coriander and salt and cook for a few minutes. The gravy should be thick. | |
| 6. | Serve hot. |
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Mirchi ka Salan (Hyderabadi Style)
