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Mirch Ka Salan

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Occasion: Any   Total servings: 4
Cuisine: Pakistani   Calories:
Effort: Easy   Pre-Prep time:
Best for: All   Preperation time: 35 min
How to serve: Hot    

Mirch Ka Salan recipe by Nazia Nazar at DesiRecipes.com.
A traditional cuisine, the Mirch Ka Salan is sure to become a delicacy. Its hot, its spicy, it has gravy, its tangy.


Ingredients
250 gms big long green salad chillies/hot peppers
50 ml cooking oil
30 gms tamarindClick to find more about tamarind pulp
100 gms beaten yoghurt
2 tbsp lemon juice
SaltClick to find more about Salt to taste
250 gms roasted onions
250 gms roasted onions
35 gms roasted peanuts
35 gms dessicated coconutClick to find more about dessicated coconut
20 gms gingergarlic paste
5 gms sesame seedsClick to find more about sesame seeds
A sprig of coriander leavesClick to find more about coriander leaves


Preparation
Deep fry green chillies in hot oil.
Remove and keep aside.
Grind together dessicated coconutClick to find more about dessicated coconut, garlicClick to find more about garlic, gingerClick to find more about ginger, sesame seedsClick to find more about sesame seeds and roasted onions and peanuts to make a fine paste.
Reheat oil already used for frying chillies.
Ensure that the paste does not stick to the pan.
Fry the salan paste for 20 minutes, keep stirring it.
Pour 15 ml of water at regular intervals.
Add yoghurt and saltClick to find more about salt and stir for 3-4 minutes.
Now add the tamarindClick to find more about tamarind pulp and 15 ml of water.
Stir for 5 minutes until the gravy is of sauce consistency and ensure that it does not stick to the pan.
Add the fried chillies to the hot gravy.
Let the gravy come to a boil.
Remove and garnish with finely chopped coriander leavesClick to find more about coriander leaves.
Serve hot with biryani/pulao/pilaf.



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