- In a heated pan, dry roast each of them that is coconut, peanuts, coriander seeds, cumin seeds, sesame seeds. Take them out. In the same pan, add a teaspoon of oil, add sliced onions and roast for about 3-4 minutes. Allow all the ingredients to cool. Add all the ingredients in a blender. Add some salt, half a teaspoon of turmeric powder, half a cup of water and blend into a fine smooth paste. Keep the paste aside. In a cooking utensil, add oil and heat it. Add the big green chillies, cover the lid and cook for about five minutes . Lift up the lid, stir and cook for another five minutes. Once fried, take the chilies out which should be added in the later part. In the same oil, add onion seeds, fenugreek seeds, mustard seeds and let them crackle or pop up, Add fresh curry leaves, ginger garlic paste . Saute for a minute. Add the roasted masala paste which was blended. Give a good mix. Cover the lid and cook the masala for about 5-10 minutes. Remove the lid, stir well and cook again until oil releases from the sides. Add the tamarind extracted pulp, stir well. Add half a cup of water. Add red chili powder and salt according to the taste. Stir well. Add one tomato cut into two halves. Add the fried green chillies into the curry, give a mix. Cover and cook the curry for about 10-15 minutes on medium heat. Stir in between and and let it simmer for another 10-15 minutes. Turn off the heat. Serve in a bowl.
Mirchi ka salan
#myrecipe
By Shaalini Shaalu
Mar, 17th
521
Servings
4 persons
Cook Time
30 minutes
Ingredients
16
- 18
Ingredients
- Oil
- Fenugreek
- Mustard
- Kalonji
- Green chillies
- Curry leaves
- Ginger garlic paste
- Tamarind pulp
- Water
- Salt
- Red chilli powder
- Tomato
- Coconut
- Peanuts
- Corinader seeds
- Cumin
- Sesame seeds
- Onion
