Monday, April 8, 2013

Hyderabadi Mirchi ka salan - Green Capsicum Curry - Jalapeno peppers in Spicy Sauce - Mirchom ka salan

Serves : 4

Time Required : 45 Minutes


3 Large  jalapeno peppers/ capsicum / Chillis used for Making Bajjis

2  onion Chopped for making onion paste

2 table spoon   Ginger garlic paste

2 tablespoon  Coriander leaves

¼ tsp  Mustard seeds

3 Cloves

1 Sprig Curry leaves

Tamarind  one gooseberry Shape



For Gravy / Salan ka paste

100 gm Coconut shredded

50 gm: Peanuts

1 tablespoon: Coriander seeds

1 tsp: Sesame seeds

1tsp : Cumin seeds

1tsp: Peppercorns

2 tablespoon Tomato puree

 05 no: Red Chillies

Method of Preparation

 Saute chopped onion and when it  turns to golden color and grind it to make  paste. Kept onion paste aside.

Slit (To lessen the heat: Remove the stem and slice each jalapeno lengthwise on one side ) deep fry the Capsicum in hot oil. Remove and keep aside.

Roast and grind together ingredients for the gravy/Salan ka paste.

Soak the tamarind in a cup of water and extract pulp.

Heat oil and add the mustard seeds, when crackling add the cloves and the curry leaves.

Mix the sauteed onion paste, Tomato puree and stir for 3 minutes.

Add the gravy/Salan ka paste. and continue stirring.

Pour 15 ml of water at intervals to avoid paste sticking to the pan.

Add the tamarind pulp and 50 ml of water. Stir for 5 minutes  and if gravy thickened up to a sauce.

Add the salt and the fried chillies to the hot gravy.

Boil the gravy for 1 minute.

Remove and garnish with finely chopped coriander leaves.

Serve with Naan or Paratha.

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