Sunday, June 24, 2012

Mirchi ka Salan

Time 30 min
Anaheim chilies 4-5 (slit at one side)
Finely chopped onion 1 big size

Masala paste: Roasted groundnut powder 3 tbsp + Grated coconut 3 tbsp + sesame seeds 2 tbsp + ginger 1 inch + garlic cloves 3-4 + curry leaves 3-4

Red chili powder / Kolhapuri masala 1 tsp
Turmeric powder 1/4 tsp
Garam masala 1/4 tsp
Cumin coriander powder 2 tsp
Tamarind pulp 2 tbsp or Amchur powder 1.5 tbsp
Asafoetida a pinch
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Water 1/4 cup or more
Oil 4 tbsp
Salt to taste

Heat 2 tbsp oil in pan, add chilies, fry for 2-3 min. Keep low flame, cover with lid and cook untill it beocmes tender. Take out chilies aside.
In the same pan hat 2 tbsp oil, add mustard seeds, cumin seeds, after it crackles, add onion, saute till it becomes golden brown. Then add paste, fry for 2-3 min on low flame. Then add turmeric powder, garam masala, red chili powder, a pinch of asafoetida. Mix well. Fry for 2-3 min. Then add salt, tamarind pulp, chilies and water and simmer for 10 -15 min.

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