Wash, wipe and slit green chillies lengthwise without removing the stems. Heat sufficient oil in hot oil for one minute. Drain onto an absorbent paper and keep aside.
Peel, wash and grate onion. Peel, wash ginger and garlic and chop roughly. Wash and pat dry curry leaves.
Dry roast sesame seeds, coriander seeds and cumin seeds. Make paste of roasted sesame seed, coriander seeds, cumin seeds, roasted peanuts, whole red chillies, ginger and garlic.
Heat two tablespoons of oil in a pan, add mustard seeds, let it crackle and add curry leaves. Add onion and saute, stirring continuously, till onion turns light golden brown.
Add turmeric powder and mix well. Add masala paste and cook for three minutes, stirring continuously. Stir in one and a half cups of water and bring to a boil. Reduce heat and cook for ten minute. Add tamarind pulp dissolved in half a cup of water, if it is too thick.
Add fried green chillies and salt and cook on low heat for eight to ten minutes.
Note: In hyderabad, Mirchi Ka Salan is traditionally served as an accompaniment to biryanis. Some people like to add grated coconut to the masala paste, but I prefer Mirchi ka Salan without coconut. This gravy is referred to as Tili (Til-Sesame) aur Falli (Moongfalli-Peanuts) gravy. |
