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Mirch Ka Salan Recipe

Recipe By Slurrp

A spicy and tangy gravy of bhvnagri chillies or green peppers flavoured with peanuts, sesame and tamarind. A comon sccompaniment for biryanis.

4.5
13 Rating -
Rate
Vegdiet
25minstotal
5minsPrep
20minsCook
25m.total
5m.Prep
20m.Cook
Mirch Ka Salan
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Ingredients for Mirch Ka Salan Recipe

  • 1 cloves Garlic
  • 0.33 inch Ginger
  • 0.67 No.s Green chillies
  • 0.33 No.s Onion
  • 0.67 tablespoon Peanuts
  • 0.67 tablespoon Sesame
  • 0.08 cup Coconut
  • As required Ingredients for mirch ka masala
  • 0.67 cup Long green chillies or green peppers
  • 0.33 teaspoon Turmeric
  • 0.08 teaspoon Fenugreek seeds
  • 0.33 teaspoon Mustard seeds
  • 0.33 teaspoon Cumin seeds
  • 1/2 teaspoon Roasted Coriander powder
  • 0.33 teaspoon Red chilli powder
  • 0.67 Large Tomatoes
  • 0.33 cup Tamarind water
  • 0.33 sprig torn Curry leaves
  • As required Oil for cooking
  • 0.67 tablespoon Freshly chopped coriander leaves

Directions: Mirch Ka Salan Recipe

  • 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

  • Fat
    21g
  • Protein
    23g
  • Carbs
    45g
  • Fiber
    48g

MacroNutrients

  • Carbs
    45g
  • Protein
    23g
  • Fiber
    48g

Fats

  • Fat
    21g

Vitamins & Minerals

  • Calcium
    370mg
  • Iron
    13mg
  • Vitamin A
    3397mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    10mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    178mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    59mg
  • Vitamin E
    3mg
  • Copper
    2mcg
  • Magnesium
    391mg
  • Manganese
    5mg
  • Phosphorus
    478mg
  • Selenium
    25mcg
  • Zinc
    4mg
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
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Recipe By Slurrp