Mirch Ka Saalan

Hyderabadi special green chilies in thick peanut, sesame based curry.

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Serves:  4-5
Recipe Ingredients:
 
½ tsp Chili Powder
1tbsp Coconut powder
30 ml Cooking Oil
1 tbsp Coriander powder
½ tsp Cumin
1 tsp Cumin powder
8-10 Curry Leaves
1 pinch Fenugreek Seeds
1 tbsp Ginger garlic paste
1 pinch Asafetida
100 grams Long Green Chillies
½ tsp Mustard Seeds
1 Onion
3 tbsp Peanut
100 grams Plain Yogurt (beaten)
3 Red Chilies
Salt to Taste
15 grams Sesame Seeds
30 grams Tamarind Pulp
¼ tsp Turmeric powder
4 Cloves
1 stick Cinnamon
1 Star Anise
 
Recipe Method:
 
Heat a tsp of oil in a pan and add the peanuts to it .Saute the peanuts in the oil on slow flame to let it cook properly. When the peanuts are lightly colored and fragrant, add the sesame seeds and roast for about a minute or two. When the sesame seeds turn golden add the coconut powder and roast it for few seconds till it is slightly coloured.
Blend the mixture with ½ cup water to a fine paste.
Add the remaining oil in the pan and when the oil is slightly hot add the whole garam masala along with the whole red chillies. Saute for 10 seconds till the whole spices splutter and red chilies are fragrant.
 Add the mustard seeds and cumin seeds and then fenugreek seeds. Allow to splutter.
Add the onions and a little salt in order to cook them fast. Saute the onions till they are golden brown. Add a pinch of Asafetida and the turmeric, mix it and add the ginger – garlic paste. Then add the curry leaves and mix everything.
Add a ¼ cup water and let it cook to remove the raw smell .
Add the red chilies powder, coriander powder and cumin powder and let it cook till the oil comes to the surface of the cooking paste.
Add ¼ cup water add the yoghurt. Mix it well and add the grinded paste of peanuts, sesame seeds, coconut powder to it and cover the pan and let it cook (stirring in between) till the oil surfaces.
Add the tamarind pulp, 1cup water and jaggery or sugar. When the gravy comes to a good boil add the slit green chilies to the gravy. Simmer for about 15 minutes over low heat till everything is well cooked. Adjust the seasonings by adding Salt according to your taste.

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Author of the Recipe: reetika varshney

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Life always gives big opportunities in the form of small hints. The big move in Pankaj Bhadouria’s life came with a small step when she decided to leave her successful teaching career spanning over 16 years and enter India's 1st televised cookery reality show - MasterChef India on the leading GEC - Star Plus. And as they say, fortune favours the brave, Pankaj went on to become a worthy winner and with it India's first ever MasterChef. The comfort of the classroom gave way to the adulations, accolades and a host of achievements. Pankaj hosted her first cookery show - "Chef Pankaj ka Zayka" on Star Plus during Sep-Oct 2011 where she showcased her passion for cooking. The success of this daily show added another flavor to her sweet success.

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