Mirch Ka Salan ( Microwave Recipe)
by Tarla Dalal
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Added to 15 cookbooks
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Explore the inimitable hyderabadi touch in this recipe. A blend of exotic spices and the dominance of chillies, all speak of an era of mughal influence.
- Put the oil in a microwave-safe bowl and microwave on high for 1 minute.
- Add the capsicum and green chillies, mix well and microwave on high for 2 minutes. Remove and keep aside.
- In the same oil add the cumin seeds, mustard seeds, fenugreek seeds, nigella seeds and curry leaves, mix well and microwave on high for 40 seconds.
- Add the prepared paste and ¼ cup of water, mix well and microwave on high for 2 minutes.
- Add the turmeric powder, coriander-cumin seeds powder, chilli powder and prepared peanut-sesame powder, mix well and microwave on high for 1 minute.
- Add the tamarind pulp and ¾ cup of water, mix well and microwave on high for 2 minutes.
- Add the fried capsicum and green chillies, coriander and salt, mix well and microwave on high for 5 minutes, stirring once in between after 2½ minutes.
- Serve immediately.
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