Ingredients:-
Big green chillies..................................................10 pc
Onions............................................................... 2 (chopped)
Turmeric powder................................................1/4 tsp
Red chilly powder...............................................a pinch
Ginger garlic paste..............................................2 tsp
Ginger garlic paste..............................................2 tsp
Tamarind............................................................2 tbs
Oil.....................................................................5-6tbsp
Salt as per taste
For gravy paste
Fresh coconut.....................................................1/2 cup
Peanuts...............................................................1/2 cup
Sesame (Til)........................................................1/4 cup
Cumin seeds........................................................1/2 tsp
Coriander seeds...................................................1/2 tsp
Tempering/ Seasoning
Mustard seeds...................................................1/2 tsp
Cumin seeds......................................................1/2 tsp
Onion seeds (Kalonji seeds)...............................9-10
Curry leaves......................................................5 pc
Preparation
1. For gravy paste, dry roast all of the gravy ingredients and make a fine paste. Keep aside.
2. Wash green chillies and wipe it dry. Make a slit in the chillies so that the head remain
intact. Deep fry chillies and keep aside.
3. Heat oil in a pan, add zeera, mustard, kalonji. Stir well till it turn brown.
4. Add curry leaves and onions.Saute till onions are well fried
5. Now add ginger garlic paste and saute for some time.
6. Add the grounded masala and cook continuously. Stir continuously to prevent if from sticking to the bottom. Cook till oil starts leaving the masala.
7. Now add red chili powder, turmeric powder and salt. Mix thoroughly and cook for few mins.
8. Now add the tamarind pulp and continue to saute if for
another 3-4 min.
9. Serve mirchi ka salan with Chapattis or rice.