Mirchi Ka Salan or curried chilli peppers is a popular Hyderabadi delicacy which is generally served as a side dish with Hyderabadi biryani but can also be served as a gravy with rotis or rice. Check out Ruchi Bharani's take on this popular Hyderabadi recipe called,'Mirchi Ka Salan'.
Ingredients:
6 Mirchis (big green chillies, not very spicy) 3 Tomatoes, Boiled & Peeled 1 Big Onion, Chopped 1 Tsp Garam Masala 1/4 Tsp Red Chilli Powder 2 Tbsp Peanuts 1/2 Tsp Mustard Seeds 2 Small Potatoes, Boiled & Peeled 3/4 Tsp Amchur Powder/ lemon juice Coriander Leaves Curry Leaves Sesame Seeds For Garnish A Pinch Of Sugar Salt To Taste
Method:
- Take the green chillies and slit them in the centre. Then carefully deseed the green chillies.
To make the potato filling: - In a bowl, add the boiled and mashed potatoes, coriander leaves, salt to taste, red chilli powder and aamchur powder (raw mango powder) and mix all these ingredients together using your hands. - Your potato filling is ready.
To fill the chillies: - Fill the slit green chillies with the potato filling. - Stuff the chillies with the potato mash as much as possible.
To sear the chillies: - In a pan, add a little bit of oil and put it on flame. - Once the oil is hot, add the chillies in it. - Rotate the chillies in the pan and cook them till you get blisters on all sides of the chillies. - Take the chillies out on a plate.
To make the peanut paste: - In a grinder, add the peanuts, garam masala, red chilli powder, garlic paste and ginger and grind them into a smooth paste. - Add water if required.
To make the gravy: - Take the same pan that you used for cooking the chillies and add some oil in it. - Once the oil is hot, add some sesame seeds, curry leaves and finely chopped onions and cook them until the onions are brown. - Add the peanut paste to the above ingredients and saute for about a minute. - Add the tomato puree, mix it well with the other ingredients and cook it for about 5-6 minutes. - Add the finely chopped green chillies and give it a nice stir. - Add salt to taste and some coriander leaves. - Cook the gravy until the tomato puree dries out. - Add the water to the gravy and stir well. - Add the leftover potato mash into the gravy and mix it well. - Add a pinch of sugar to the gravy and mix it well.
To serve: - Make a base of the gravy on the serving plate. - Place the chillies over the gravy. - Garnish with few coriander leaves and some sesame seeds on the top.
