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Mirchi Ka Salan

Spicy green chillies in gravy are the perfect accompaniment for your Hyderabadi Biryani.
Chef Ripudaman Handa's Mirchi ka Slaan recipe
Cuisine

- Indian

Serves

- 4

Cooking Time

-15 min

Difficulty

- Easy

Preparation Time

- 15 min

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INGREDIENTS

  • ¼ cup desiccated coconut
  • 1 tbsp coriander seeds
  • 1 tbsp sesame seeds
  • 1 tbsp Peanuts
  • 1 tsp cumin seeds
  • 1 onion
  • 1 Lemon wedge
  • 1 tbsp oil
  • 4 Bhavnagar chillies slit
  • 1 sprig curry leaves
  • 1 cup vegetable stock
  • 1 tbsp tamarind paste
  • 1 tbsp lemon juice
  • salt

HOW TO PREPARE MIRCHI KA SALAN

  1. 1

    Roast desiccated coconut coriander seeds, cumin seeds, sesame seeds, peanuts and grind in a mixer. Heat oil in pan, lightly fry the slit Bhavnagri mirch and remove it from the pan. In the same pan fry chopped onion, curry leaves, ground masala, vegetable stock, tamarind paste, salt and lemon juice. Add the fried Bhavnagri mirch to the masala and cook for few minutes. Garnish this salan with sesame seeds and desiccated coconut. In a separate pan sauté oil, add curry leaves and pour this tempering onto the salan.
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