Name: Mirchi Ka Salan (Tangy Stuffed Jalapenos in Gravy)
Prep time: 0:0
Cook time: 0:0
Yield: 0
Cuisine: Vegetables, Indian
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; PASTE; 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

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

PASTE

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

1

PASTE
2

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.
3

Make a paste then add all other ingredients (for paste) and grind again with little water.
4

Take out in a bowl.
5

BIRYANI
6

Slit chilies and remove the seeds.
7

Stuff chilies with masala (approx 1 tsp in each).
8

Heat 3 tbsp oil in a pan, stir fry chilies for 1 minute, remove and keep aside.
9

Now add cumin and mustard in this pan,when start crackling, add tamarind paste and stir fry for few seconds.
10

Add the remaining masala, fry for few seconds and add 1 1/4 cup of water.
11

Mix and let it boil for 2 minutes on low heat.
12

Now add chilies, cover and cook for 2 minutes.
13

Mirchi Ka Salan is ready to serve
14

Best eaten with biryani and parathas or as a side dish.