From: sudhadevi (152.2.90.52)
Subject: Hyderabadi Mirchi ka Saalan (Green Pepper dish from Hyderabad)
Date: October 24, 2001 at 7:31 am PST
In Reply to: Need several recipe ideas I have a ton of peppers posted by kIMBERLE on October 24, 2001 at 6:53 am:
Hi: I love this dish, especially in cooler weather.
I had posted this before on vegsource but could not
find it in the archives.
I found this recipe on daawat.com
HYDERABADI MIRCHI KA SAALAN
Ingredients:
Fresh big green peppers or chilies - 1/4 lb
Mustard seeds - 1 tsp
Kalonjee (nigella seeds)- 1/2 tsp
Fenugreek seeds - 1/2 tsp
Tamarind paste - 1 tbsp
fresh Curry leaves 15
Fresh chopped coriander (cilantro)- 1/2 cup
Ginger garlic paste - big tbsp
Salt - according to taste
Cayenne powder - 1/4 to 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tbs
Garam masala powder - 1 tsp
Cumin powder - 1 tbs spoon
Til (sesame seeds)- 3/4 cup
Ground nut (peanuts) - 1/2 cup
Fresh coconut grated - 1 cup
Water - 2 cups
Oil - 1 1/2 cup
Method:
Wash and cut the green peppers into 1 inch diagonal slices.
Do not de seed them. Add curry leaves to the peppers and keep aside.
Grind sesame seeds, peanuts and coconut into fine paste and keep aside.
Heat the oil in a heavy vessel, add mustard seeds.
As soon as they pop (about 30 seconds)
add kalonjee and fenugreek seeds and saute for 10 seconds.
Add the peppers and curry leaves, see that the peppers are well soaked in oil. If the oil seems to be less add some more oil and saute for few seconds and then add ginger garlic paste and keep stirring for 2 minutes.
Add chili powder, turmeric powder, cumin powder,
coriander powder, garam masala powder and salt to taste
and saute for 2 minutes.
Add the ground up paste (sesame seeds, coconut, peanuts) and saute continuously so that the chilies are well coated with the paste and add 1 1/2 cup of water and keep stirring. (See that you don?t put too much water and make the gravy very thin and watery. Gravy should be thick).
When the oil comes on top and the chilies are almost tender add the tamarind paste mixed in 1/2 cup hot water.
Cook for 5 minutes and take off the flame.
Garnish with fresh chopped cilantro.
Serve with hot parathas, plain rice or veg biryani.
A simple dal on the side, and (dairy or soy) yogurt
or raita.
Note: The gravy should be light yellow in color, in case you want little gravy then add 2 cups of water, or according to your preferred consistency.
Serves: 6-8
Preparation time: 30-40 min
