Curried green chillies (Mirch Ka Salan) recipe
ingredients
400 g (14 oz) Green chillies
1/2 cup (100 g) 3 1/2 oz Tamarind (imli), soaked in 1/4 cup water for 30 minutes
2 tsp (4 g) Sesame (tit) seeds
1 tbsp (15 g) Groundnuts (moongphalli)
4 tbsp (60 ml) 2 fl oz Mustard (sarson) oil
1 tsp (3 g) Mustard seeds (raj)
1/2 tsp (1 g) Onion seeds (kalonji)
1 sprigs Curry leaves (kadhi patta)
2 tsp (12 g) Ginger-garlic (adrak-lasan) paste
2 tsp (3 g) Cumin (jeera) powder
4 tsp (6 g) Coriander (dhaniya) powder
2 tsp (4 g) Red chilli powder
1 tbsp (25 g) Brown onion paste
Salt to taste
1/2 cup (100 g) 3 1/2 oz Tamarind (imli), soaked in 1/4 cup water for 30 minutes
2 tsp (4 g) Sesame (tit) seeds
1 tbsp (15 g) Groundnuts (moongphalli)
4 tbsp (60 ml) 2 fl oz Mustard (sarson) oil
1 tsp (3 g) Mustard seeds (raj)
1/2 tsp (1 g) Onion seeds (kalonji)
1 sprigs Curry leaves (kadhi patta)
2 tsp (12 g) Ginger-garlic (adrak-lasan) paste
2 tsp (3 g) Cumin (jeera) powder
4 tsp (6 g) Coriander (dhaniya) powder
2 tsp (4 g) Red chilli powder
1 tbsp (25 g) Brown onion paste
Salt to taste
method
1. Squeeze the tamarind, discard the pulp and retain the extract.
2. Blend sesame seeds and groundnuts together to make a smooth paste.
3. Heat the oil in a pan; saute mustard seeds and onion seeds till they crackle. Add curry leaves. After a few seconds add ginger-garlic paste, saute for a minute. Add the spice powders, brown onion paste, salt, and sesame-peanut paste; mix well.
4. Add the tamarind extract and green chillies; bring the mixture to the boil. Cover and cook on dum for 10 - 15 minutes or over a hot plate. Remove from heat.
5. Serve hot with steamed rice.
2. Blend sesame seeds and groundnuts together to make a smooth paste.
3. Heat the oil in a pan; saute mustard seeds and onion seeds till they crackle. Add curry leaves. After a few seconds add ginger-garlic paste, saute for a minute. Add the spice powders, brown onion paste, salt, and sesame-peanut paste; mix well.
4. Add the tamarind extract and green chillies; bring the mixture to the boil. Cover and cook on dum for 10 - 15 minutes or over a hot plate. Remove from heat.
5. Serve hot with steamed rice.
serving amount
serves: 4
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