Mirchi ka Salan

A traditional Hyderabadi salan is made in a shallow wide flat bottomed handi. The salan is a sealed in this handi and kept on low fire to cook with all the flavours trapped inside to give that authentic rich taste. I have modified this recipe to suit our present day requirements, without compromising on the traditional flavours.

Preparation Time: 20 mins.
Cooking Time: 20 mins.
Serves 6.
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2 cups long green chillies (bhavanagari chillies) or capsicum , cut into thick strips
1 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp fenugreek (methi) seeds
1/4 tsp nigella seeds (kalonji)
6 curry leaves (kadi patta)
1/4 tsp turmeric powder (haldi)
2 tbsp coriander-cumin seeds (dhania-jeera) powder
2 tsp chilli powder
1 tbsp tamarind (imli) pulp
2 tbsp chopped coriander (dhania)
5 tbsp oil
salt to taste

To be ground into a dry peanut-sesame powder
2 tbsp roasted peanuts
2 tbsp sesame seeds (til) , roasted
1 tbsp cumin seeds (jeera), roasted

To be ground into a paste
6 cloves of garlic (lehsun)
12 mm. (½") piece of ginger (adrak)
1/2 cup chopped onions
1 cup chopped tomatoes
3 tbsp grated coconut