Hyderabadi Mirchi Ka Salan

When you talk about Hyderabadi cousine, Biryani and Mirchi ka Salan are to top the list.
The gravy for mirchi ka salan , bagara baingan and tamatar ka salan are all same , just the vegetable in it varies.
I use the big long mirchis ( green banana peppers) for this recipe.

Ingredients :

• Big Chillies ( banana peppers ) - 10-12
• Onion - 2 large
• Peanuts - 1/2 cup
• Sesame Seeds - 1/4 cup
• Coconut Powder - 1/2 cup
• Khus Khus ( poppy seeds ) - 1 tbsp
• Ginger Garlic Paste - 1tbsp
• Cumin Seeds - 1tsp
• Mustard Seeds - 1tsp
• Tamarind Pulp - 1 tbsp
• Turmeric Powder - 1/2 tsp
• Cumin-Coriander Powder -1 tsp
• Yogurt - 1/2 cup
• Red Chili Powder - to taste
• Salt - to taste
• Oil - 1/2 cup

Directions: 

• Wash and pat dry the chillies. My chillies were too long , so I cut them into halves. But if they are small ones you don't need to. You can slit from one side and deseed them if you want to reduce the heat of the chillies. I don't deseed them, I like it hot. :)

• Dry roast peanuts, sesame seeds, coconut powder, khus khus one by one. Let them cool.
• After cooling grind them all together with very little water. I used the small grinder jar so, I first ground peanuts and later sesame+coconut+khus khus.

• Grind Onions and keep the onion paste ready.
• Heat oil in the pan, and deep fry the green chillies( peppers ) till the blisters form on the skin. Remove on a plate and keep aside.
• In the same oil, add mustard seeds, cumin seeds and let them splutter.
• Add the onion paste and saute. Add ginger garlic paste and cook till the raw flavour of onion, ginger garlic is gone.
• Now add the peanut paste and the sesame-coconut paste. Mix well. Cook till the mixture starts oozing out oil.
• Add turmeric powder, red chili powder, cumin-coriander powder, salt and mix well.
• Add tamarind pulp, beaten curds and 3-4 cups of water
• Add the fried chillies to the gravy. Mix well and simmer it for half an hour till the oil floats on the top.
• You can garnish with chopped cilantro if you wish.

Serve hot with biryani, pulav, jeera rice or naans.