Easy Mirch ka Salan
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Enjoy the hyderabadi cuisine specialty, the mirch ka salan with biryani or any rice dish. The authentic hyderabadi flavours come alive in this stuffed green chillies recipe and brings a spicy delectable touch to your menu.
- Deseed and remove stalk of chillies.
- Put plenty of water to boil in a deep pan, add the salt.
- Add the chillies in boiling water, and cook till they turn whitish in colour.
- Drain, chop into large sections or keep whole.
- Heat oil in a kadhai and add the chillies and saute for 1 minute. Remove and keep aside.
- Add the cumin seeds in the same oil.
- When the seeds crackle, add the curry leaves, asafoetida, ground paste, coconut and saute for 3-4 minutes.
- Add ground powder, masala powders, mix well and simmer till oil seperates.
- Add the salt and tamarind water and 1 cup water and mix well and boil for 3 minutes.
- Add the chillies and boil till the gravy is thickened and oil floats on top.
- Serve hot.
This recipe was contributed by sweth10 on 07 Oct 2011
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