Hyderabadi Mirchon ka Salan (Green Chili Curry) Recipe
Ingredients:
- 3 tablespoons peanuts
- 3 tablespoons sesame seeds
- 1 1/2 tablespoons shredded coconut
- 1 teaspoon cumin seeds
- 2 medium-sized onions
- 100g green chilies (about 13-14 medium-sized)
- 1 cup oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon kalongi (Nigella seeds)
- 1 teaspoon mustard seeds
- Curry leaves
- 1 tablespoon ginger garlic paste
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 3 tablespoons coriander powder
- 1 teaspoon salt
- 1 cup water
- 1/2 cup tamarind pulp
Instructions:
1. Dry Roasting:
- Dry roast peanuts, sesame seeds, shredded coconut, and cumin seeds.
- Let them cool completely.
- Grind into a fine powder and mix with a little water to make a paste.
2. Onion Paste:
- Roughly chop 2 medium-sized onions.
- Lightly sauté in 1 tablespoon of oil until slightly browned.
- Add a little water and grind into a paste.
3. Green Chili Preparation:
- Split green chilies slightly and remove seeds using a spoon.
- Fry in 2 tablespoons of oil until slightly browned.
4. Curry Preparation:
- Heat oil in a pan and add cumin seeds, kalongi, mustard seeds, and curry leaves.
- Sauté for a bit, then add ginger garlic paste and sauté for 1 minute.
- Add onion paste and sauté for a few minutes.
- Add red chili powder, turmeric powder, coriander powder, and salt.
- Add the paste of dry-roasted ingredients and sauté for 2 minutes.
- Add 1 cup of water, cover, and cook on low heat for 10 minutes.
- Add tamarind pulp, cover, and cook for 7 minutes.
- Add fried green chilies, cover, and cook on very low heat for 7-8 minutes.
5. Serve:
- Serve hot, garnished with fresh cilantro or curry leaves.
Enjoy your delicious Hyderabadi Mirchon ka Salan!
25 июн 2024
