By Aditi Saraswat
August 12, 2026
If you like a curry that has some spice, tang, and a nutty hint, mirchi ka salan is worth trying. The fried chillies get simmered in a rich sesame-peanut sauce that pairs beautifully with biryani or plain rice.
8–10 large green chillies 2 tbsp peanuts 1 tbsp white sesame seeds 1 tbsp desiccated coconut 1 medium onion, sliced 1 tbsp ginger-garlic paste 2 tbsp oil ½ tsp cumin seeds ½ tsp mustard seeds ¼ tsp fenugreek seeds ½ tsp turmeric powder 1 tsp red chilli powder 1 tsp coriander powder ½ tsp cumin powder 2 tbsp tamarind pulp ½ tsp jaggery Salt, to taste 1 cup water 2 tbsp fresh coriander, chopped
Slit the green chillies, fry them lightly in oil until they get blistered, then remove and keep aside.
In a pan, dry-roast peanuts, sesame seeds and coconut until aromatic, then let them cool down and grind to make a smooth, nutty paste.
Temper it with mustard, cumin and fenugreek seeds, then sauté onion and ginger-garlic paste until golden and it turns fragrant.
Now, add the powdered spices, nut paste, tamarind, jaggery, salt and water in a pan and then let it simmer until the gravy thickens.
Add the fried chillies and then cook them gently until they soak up the spicy gravy, then garnish with chopped coriander and enjoy.