Mirchi ka Salan / Long green peppers in a tangy gravy

Mirchi ka Salan / Long green peppers in a tangy gravy

Mirchi ka salan is a traditionaly nawabi dish made to along with biryanis, especially with any meat biryani. Flavors like peanut, sesame seeds along with whole garam masala plays a interesting combination.

I made this on Sunday to go along with the Mutton Dum Biryani. Tho its more enjoyable with biryani, I like it with hot rice or even with rotis.

Ingredients

  • Mirchi ka salan is a traditionaly nawabi dish made to along with biryanis, especially with any meat biryani. Flavors like peanut, sesame seeds along with whole garam masala plays a interesting combination.
  • I had few of my home grown banana peppers still left in the fridge, thats what I used for this dish. Any nice, long mirchi, not too spicy will be good for this dish. If the mirchis are too long, go ahead and cut them into halves. I like to leave the top stem on, but if you prefer not having them, take them out!. And also if you prefer taking the seeds out, please do.
  • Wash, clean and dry the mirchis prior to making the dish. It takes about 30-40 min for this dish from start to finish. Adjust quatities of ingredients according to your taste.
  • Ingredients:
  • 10 to 12 long green chillies, not so spicy ones like banana pepper, slit in the between
  • To roast and make into paste with some water:
  • 2 tbsp Peanuts
  • 1 tsp sesame seeds
  • 1 tbsp coconut powder
  • Dry whole garam masala:
  • 3-4 Cloves
  • 2 small pieces of cinamon stick
  • 3-4 elaichi pods, cardamom
  • 2-3 bay leaves
  • 1 tsp mustard seeds
  • 1 tsp jeera seeds
  • 1/2 tsp methi seeds, fenugreek
  • 3-4 dry red chillies, broken
  • 5-6 curry leaves
  • Gravy:
  • 1 medium onion, chopped
  • 4-5 green chillies, chopped
  • 1 tbsp ginger-garlic paste
  • 1/2 - 3/4 cup yogurt
  • 1 tsp chilli powder
  • 1/2 tsp turmeric
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • pinch of hing, asfoetida
  • 1 small ball of tamarind, soaked and juices extracted
  • 1 tbsp of jaggery or sugar
  • salt to taste
  • 2 tbsp oil
  • Coriander leaves, chopped for garnish
Read the whole recipe on Smitha's Spicy Flavors