Mirchi ka salan is made from fat jalapeno size fat green chilli only since they are not as hot as thin green chilli and are awesome in taste. This dish is loved by one and all at home, and I enjoy eating it as much. Hope u will enjoy it too and make some for your family sometime. Trust me you will love me for sharing this recipe.
YOU NEED -
- BIG FAT GREEN CHILLIES 20 pieces- slit and deseeded, as in the pic
- FRESH COCONUT - 1 , grated or you could use coconut milk (about 500ml)
- 1 CUP ROASTED PEANUTS - finely ground
- 3 BIG RED ONIONS - Finely chopped
- 1 GARLIC / 10-15 FLAKES - crushed
- 20g GINGER - grated
- cumin seeds - 2 tspn
- 1 tspn mustard seeds
- Red Chilli powder - 2 tspn
- 1 tspn - Cumin seed powder
- 1 tspn - Coriander powder
- 3-4 tspn vinegar / 1 cup tamarind paste
- 1 small box tomato puree
- Oil for frying and for making gravy as per your usual measure
- kari pata / bayleaf 7-8 small leaves for flavour
- salt to taste
- water as required
- Curry leaves
Method -
Fry / saute the deseeded chillies on low flame until they change colour slightly but they still retain the crunch. saute on all sides and drain the excess oil. Add oil in a pan, add cumin seeds, mustard seeds, curry leaves, ginger, garlic, onions, and saute till they turn pink. Combine the coconut / Coconut milk, peanuts, and the remaining masala and ingredients and saute for about 3-4 mins, add the puree, tamarind paste / Vinegar and little water depending on the amount of gravy you want. Finally add the green Chillies and bring it to a boil and remove from heat (you dont want the chillies to become soggy and break) and serve.
Bon appetit!
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