Mirchi Ka Salan
- Ready In:
- 40mins
- Ingredients:
- 24
- Serves:
-
6
ingredients
- 2 tablespoons unsalted peanuts
- 2 tablespoons white sesame seeds
- 1 tablespoon cumin seed
- 6 garlic cloves
- 1⁄2 inch piece ginger
- 1⁄2 cup onion, chopped
- 1 cup tomatoes, chopped
- 3 tablespoons grated fresh coconut or 3 tablespoons unsweetened dried coconut
- 4 tablespoons vegetable oil
- 2 cups bell peppers or 2 cups jalapenos, seeds and pith removed and cut into 1/2-inch wide strips
- 1⁄2 teaspoon cumin seed
- 1⁄2 teaspoon brown mustard seeds
- 1⁄4 teaspoon fenugreek seeds
- 1⁄4 teaspoon nigella seeds (kalonji)
- 6 curry leaves
- 1⁄4 teaspoon turmeric powder
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon cayenne powder (or to taste)
- 2 cups water
- 1 tablespoon tamarind pulp
- 2 tablespoons chopped fresh coriander
- 1 teaspoon sugar (optional)
- salt
directions
- Toast peanuts, sesame seeds and cumin seeds in a small skillet over medium heat until peanuts and sesame seeds are golden in color. Grind to a powder in a blender, mini chopper or spice grinder. Set aside.
- Combine garlic, ginger, onion, tomato and coconut in blender or food processor. Grind to a smooth paste. Set aside.
- Heat oil in a large skillet over medium heat until shimmering. Add pepper strips; saute until they look a little whitish. Drain and set aside.
- To the same skillet, add cumin seeds, mustard seeds, fenugreek seeds, nigella seeds and curry leaves. Shake pan over heat until seeds begin to pop. Add the onion-tomato-garlic paste and saute for 2 minutes, stirring frequently.
- Add the turmeric, ground coriander, ground cumin, cayenne and peanut-sesame powder. Cook, stirring continuously, until the oil separates.
- Add water and tamarind paste, and bring to a boil.
- Add pepper strips, chopped coriander and sugar (if using). Season with salt to taste. Simmer until thickened to desired consistency.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!