Mirchiyon Ka Salan

Ingredients

• 10 thick green chillies (Use 10–12; slit lengthwise as shown in the source. The chillies are lightly fried before simmering.)
• 0.5 cup oil (Used for frying the chillies and cooking the masala.)
• 0.5 cup water (Adjust depending on the desired gravy consistency.)
• 0.333 cup sesame seeds (For the masala.)
• 0.333 cup peanuts (For the masala.)
• 0.75 cup desiccated coconut (For the masala.)
• 1 onion (Medium; sliced, for the masala.)
• 1 tsp coriander seeds (For the masala.)
• 1 tsp cumin seeds (For the masala.)
• 10 curry leaves (For tempering; the source also calls for adding a few leaves later with the water.)
• 0.75 tsp mustard seeds (For the whole-spice tempering.)
• 0.75 tsp nigella seeds (Kalonji; for the whole-spice tempering.)
• 0.75 tsp fenugreek seeds (Methi seeds; for the whole-spice tempering.)
• 0.75 tsp cumin seeds (For the whole-spice tempering.)
• 3 green chillies (Use 3–4; chopped.)
• 1 tbsp ginger garlic paste
• 0.5 tsp turmeric powder
• salt (To taste.)
• 0.5 cup tamarind pulp
• 2 tomatoes (Optional; use 2–3 small tomatoes, slit.)
• cilantro (Add with the water; amount not specified in the source.)

Steps

1. 1

   In a dry pan, roast the sesame seeds, peanuts, desiccated coconut, sliced onion, coriander seeds, and cumin seeds until fragrant. Let the mixture cool, then grind it into a smooth paste and set it aside.

2. 2

   Slit the thick green chillies lengthwise, following the preparation shown in the video.

3. 3

   Heat the oil in a deep pan. Add the slit chillies and lightly fry them for 4–5 minutes, until slightly softened. Remove them from the pan and set them aside.

4. 4

   Using the same pan and oil, add the mustard seeds, nigella seeds, fenugreek seeds, cumin seeds, and curry leaves. Cook until the spices splutter.

5. 5

   Add the ginger garlic paste and chopped green chillies. Sauté briefly.

6. 6

   Add the turmeric powder and salt. Cook until the raw smell goes away.

7. 7

   Add the ground masala paste and mix well.

8. 8

   Cook the masala over medium-low heat, stirring constantly so it does not stick or burn. Continue roasting until the oil separates and the masala darkens slightly.

9. 9

   Add the tamarind pulp and cook until it blends into the masala and the oil begins to show again.

10. 10

    Return the fried chillies to the pan. Add 1/2–1 cup water, adjusting the amount for the desired gravy thickness, and add a few curry leaves and cilantro.

11. 11

    If using the optional tomatoes, add the slit tomatoes at this stage. Cover and cook until everything softens and the gravy thickens.

Notes

The transcript describes the chillies as thick, fleshy, and deseeded, but the written recipe only explicitly says to slit them; deseeding is therefore not included as a required step. The source does not specify the exact roasting or final simmering times, so cook by the stated visual cues. The dish is traditionally paired with biryani, though the creator also recommends plain rice to better appreciate the gravy.

Nutrition per serving

• main
• vegetarian
• gluten-free
• South Asian
• Hyderabadi
• curry
• stovetop
• spicy