Hyderabadi Mirch ka salan or chili curry , is a popular chili and peanut curry of Hyderabad, Telangana. It usually accompanies the famous Hyderabadi biryani. The dish contains green chillies, peanuts, sesame seeds, dry coconut, cumin seeds, ginger and garlic paste, turmeric powder, and thick tamarind juice.
So vegetables that you know are non-gmo and have been grown without any pesticides. This is as clean and safe as it can get. We planted chilies and were surprised to see the amount of chilies the plant gave.
My dear friend ( Freda) & her family had visited me this spring we had made a dish together Bhagara bhaigan which me and my family relished . I made it few time for get together and all my family and friends loved it too.. so when I had such beautiful & fresh grown chilies I could not stop myself and had to try Fredas bhagara bhaigan recipe with my homegrown chilies
The spicy taste that comes out in the dish is only because of the long thick chillies which are fried and added to the salan. ‘Salan’ is just a hindi term as ‘curry’ is in english.
- Wash and wipe dry the peppers; slit the peppers vertically.
- Dry roast the peanuts, sesame seeds, and coconut for few minutes till light golden brown. Grind everything to make a fine paste , set aside.
- Use the flat frying pan, heat the oil on medium heat, and stir-fry the peppers and cherry tomatoes till light brown all around.
- Take them out over paper towel.
- Use the same pan as pan will have oil remaining, oil should be moderately hot. Add cumin seeds and mustard seeds as seeds crack add methi seeds stir fry for about one minute. Add the chopped onion, when the onion are translucent add in the ginger garlic paste and cook it for few minutes.
- Add in the peanut , sesame and coconut paste and stir it nicely.Add in the seasoning and tamarind paste and let it cook it for few minutes.Add in 2 cups of water, and bring the gravy to boil.
- Lower the heat to medium low and let it simmer for about 6-8 minutes.
- Add the stir fried peppers and cover with gravy. Sprinkle the cilantro, cover the pan and let it cook for another 3-4 minutes.
- The gravy thickens as it cooks. sprinkle some sesame seeds
- Mirchi ka Salam is ready. Serve hot over the plain rice or with biryani.
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