Hope you all had a very happy Diwali. So after all that sweet dishes that you all might have enjoyed, I thought of posting a spicy dish.
Last year when we visited India, my SIL R prepared this dish for us. She got this recipe from a magazine and she made little modifications to it. I loved it so much that I asked her to send the recipe. It sat in my inbox forgotten for a long time. Finally one fine day I tried it. Although we eat quite spicy food, it is still very mild compared to what we ate while we were kids. So I used the mild banana peppers for this. It may not be authentic mirchi ka salan, but I can guarantee that it tastes great.
Ingredients:
6-7 big green chilies (I used banana peppers)
1/2 cup onion
1 tbl spn grated coconut
2 tea spns sesame seeds (til)
1 tea spn cumin powder
1 tea spn coriander powder
1 tea spn red chilli powder or 3-4 red chillies
A pinch turmeric powder
2 tea spns ginger–garlic paste
Tamarind juice
Salt
Method:
Boil the green chillies in salted water, till it changes its color. Keep aside.
Dry roast sesame seeds and grated coconut. Grind to a paste.
Add coriander, cumin, chilli and turmeric powder to the above paste.
Heat oil, add cumin seeds, onion, ginger-garlic paste. Add the masala paste.
Fry till the oil separates. Add the boiled chilies and curry leaves. Stir fry for 2 minutes.
Add the tamarind water. Simmer till the gravy thickens.
Served best with Biryani.
Pictorial:
I love Salan most with Biryani, yours one looks very nice & will be good to have with some onion-pokodas in these winter afternoons.
Visit my recipes @ Manidipa’s Kitchen
Thanks 🙂
All these spices that are also used by us. Unfortunately, I cannot eat spicy because I does not like me. I like it, but terrible reactions. I can try with a milder pepper….You always have such interesting and wonderful recipes.
Thanks Norma. Let me know if you try
Mirchi ka salan sans peanut or sesame powder! DONE! I am making this soon!
I love MkS, but the peanut sesame are killers, i am out with a major migraine the next day. This is great:)
Hope u and Ishaan are having a FAB time with ur parents!
Thanks Manasi, let me know if you try
Super tayi:-) whenever i go to vegetable shop i see this banana pepper, and i keep wondering what to prepare and how to prepare….:-) now I got new recipee. I will surely try this . Thank you so much tayi..
And I have one doubt whether chirotis can be fried in oil instead dalda. Please reply.
Rashmi, yes you can fry them in oil. I think dalda would give a better aroma, but oil would be more healthy option
Looks very yummy shilpa! Thanks for sharing 🙂
Let me know if you try
Hey Shilpa, that looks yummy. Did you add water to the roasted sesame and coconut paste before grinding it?
Ketaki
Yes, you can add a little water
Hi Shilpa,
I am planning to make this, feel like eating something spicy today:) I saw in one of the pic that with coconut you have added dry red chillies, but its not listed in the ingredients is that optional?
Sorry for confusion. You can either use chilli powder or red whole chillies. I will update the post.
can you please tell me how much tamarind you need?
It is according to taste. I use about 1/2 tea spn thick store bought paste
Thanks Shilpa, for this wonderful recipe. I can be allergic to peanuts sometimes, so it was very good to find a recipe without peanuts. I reduced the ginger and garlic because I don’t like garlicky heat, and pureed the peppers so that it was a smooth paste.