Mirchi Ka Salan Recipe

Cooking Directions

• STEP 1.Slit the green chilies lengthwise, keeping them intact at the stem.
• STEP 2.Heat oil in a pan and fry the chilies until they are slightly blistered. Remove and set aside.
• STEP 3.In the same pan, add mustard seeds, cumin seeds, and fenugreek seeds. Let them splutter.
• STEP 4.Add onions and cook until golden brown.
• STEP 5.Add ginger-garlic paste, turmeric powder, red chili powder, and salt. Cook for a minute.
• STEP 6.Add tamarind pulp, jaggery, and water. Mix well and bring to a boil.
• STEP 7.In a separate pan, dry roast peanuts and sesame seeds until lightly browned. Grind them into a fine paste.
• STEP 8.Add the peanut and sesame paste to the boiling gravy. Mix well and simmer for 5 minutes.
• STEP 9.Add the fried green chilies to the gravy and cook for another 5 minutes.
• STEP 10.Remove from heat and garnish with fresh cilantro.
• STEP 11.Serve the Mirchi Ka Salan with biryani, pulao, roti, or naan.

Cooking Tips

• You can adjust the spiciness of the dish by adding more or less red chili powder.
• If you prefer a milder version, you can remove the seeds from the green chilies before cooking.
• You can store the leftover Mirchi Ka Salan in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store the leftover Mirchi Ka Salan in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a microwave or on the stovetop before serving.
• Serve the Mirchi Ka Salan as a side dish with biryani, pulao, roti, or naan.