Posted on
18 October 2012
by
Anjana Chaturvedi
Mirchi Ka Salan (Tangy Stuffed Jalapenos in Gravy)
Ingredients
Jalapeno chilies - 8
Cumin seeds - 1 tsp
Mustard seeds - 1/2 tsp
Thick tamarind paste - 2 tbsp
Oil - 2 tbsp
Salt - 1/2 tsp
<em><strong>PASTE</strong></em>
Fresh coconut - 1/2 cup
Sesame seeds - 2 tbsp
Broken cashew - 2 1/2 tbsp
Chopped ginger - 1 tsp
Turmeric - 1/2 tsp (optional)
Chili powder - 1 tsp
Cumin - 1 tbsp
Coriander powder - 2 tsp
Salt - 1/2 tsp
Preparation
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<em><strong>PASTE</strong></em>
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Soak cashew (or use peanuts, I personally like the taste of cashews in this) and sesame in water for 15 minutes then grind with coconut and 2 tbsp water.
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Make a paste then add all other ingredients (for paste) and grind again with little water.
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Take out in a bowl.
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<em><strong>BIRYANI</strong></em>
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Slit chilies and remove the seeds.
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Stuff chilies with masala (approx 1 tsp in each).
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Heat 3 tbsp oil in a pan, stir fry chilies for 1 minute, remove and keep aside.
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Now add cumin and mustard in this pan,when start crackling, add tamarind paste and stir fry for few seconds.
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Add the remaining masala, fry for few seconds and add 1 1/4 cup of water.
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Mix and let it boil for 2 minutes on low heat.
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Now add chilies, cover and cook for 2 minutes.
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Mirchi Ka Salan is ready to serve
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Best eaten with biryani and parathas or as a side dish.
Cooks Note
A famous dish from Hyderabad, India - stuffed jalapenos in a tangy coconut, cashew and sesame sauce.