STEP 1.Slit and deseed 2 cup chillies cut into 1 1/2 inch pieces. Keep aside.
STEP 2.Make the paste for mirch ka salan masala in a grinding jar by adding 2 tbsp peanuts, 2 tbsp sesame , ¼ cup grated coconut, a little water and grind to a smooth paste. Transfer to a bowl and keep aside.
STEP 3.In the same grinder and 1 chopped onion, 2 green chillies, 3 cloves garlic, 1 inch ginger chopped and grond to a smooth paste. Transfer to a bowl and keep aside.
STEP 4.Preheat a heavy bottom pan and add 1 tsp oil. Add 2 cup cut bhavnagri chilies into the oil, salt to taste. Roast the chillies for 4 to 5 minutes till tender and brown spots appear on the chillies. Turn off the heat and transfer to a bowl.
STEP 5.In the same pan add 1 tbsp oil, 1 tsp mustard seeds, 1 tsp cumin seeds, ¼ tsp fenugreek (methi) seeds and allow to crackle. Then add the onion garlic paste and saute till the raw smell goes. This takes 5 to 6 minutes on low heat.
STEP 6. Next add 1 tsp turmeric powder, 1 ½ tsp coriander powder, 1 tsp red chilli powder. Mix well to combine all the masala.
STEP 7. Add the peanut sesame paste and mix well. Add 1 sprig torn curry leaves ,½ cup tomato puree, 1 cup tamarind water. Stir all the ingredients together to mix well.
STEP 8. Add the roasted chillies and cover the pan. Turn heat to simmer and allow to cook for 15 to 20 minutes until the gravy thickens. The rich flavours of the peanut and sesame will come through.
STEP 9. Lastly add 2 tbsp or more chopped coriander leaves for more flavour.
STEP 10. Mirch ka salan is ready. Serve with Hyderabadi vegetable biryani.
Nutrition value
472
calories per serving
21 g Fat23 g Protein45 g Carbs48 g FiberOther
Current Totals
21 g Fat
23 g Protein
45 g Carbs
48 g Fiber
MacroNutrients
Carbs
45 g
Protein
23 g
Fiber
48 g
Fats
Fat
21 g
Vitamins & Minerals
Calcium
370 mg
Iron
13 mg
Vitamin A
3397 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
10 mg
Vitamin B6
1 mg
Vitamin B9
178 mcg
Vitamin B12
0 mcg
Vitamin C
59 mg
Vitamin E
3 mg
Copper
2 mcg
Magnesium
391 mg
Manganese
5 mg
Phosphorus
478 mg
Selenium
25 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment