Mirchi Ka Salan Recipe

250 gms. Large long green chillies

1 stalk curry leaves

2 1/2 tbsp. oil

1/4 tsp. turmeric powder

1/2 tsp. dhania (coriander seed) powder

1/2 tsp. cumin seeds

salt to taste

2 lemon sized balls tamarind, soaked in

1 cup water

1 tbsp. grated dessicated coconut

2-3 pinches asafoetida

Roast and grind to a powder:

1 tbsp. peanuts

1 tbsp. sesame seeds

1 tsp. cumin seeds

Grind to a fine paste:

1 large onion

1 large tomato

1 tsp. garlic grated

1 tsp. ginger grated

1 tsp. chironji

DIRECTIONS:

Introduction to Hyderabad Dishes

Deseed and remove stalk of chillies.

Put plenty of water to boil, adding a little salt.

Put chillies in boiling water, and cook till whitish in colour.

Drain, chop into large sections or keep whole.

Heat oil in a large frying pan.

Add chillies, fry for 1 minutes, remove. Keep aside.

Add cumin seeds, allow to splutter.

Add curry leaves to oil, asafoetida, ground paste, coconut.

Stir and cook for 3-4 minutes.

Add ground powder, masala powders, simmer till oil seperates.

Add salt and tamarind water, and 1 cup water.

Add chillies, boil till gravy is thickened and oil floats on top.

Serve hot with sheermal, khuskha or parathas.