Indian cuisine · Salads & Mezze

Mirchi ka Salan

Mild long chili peppers braised in a dark sauce of peanut, sesame, coconut and tamarind.

Ingredients · for 4 servings

• 10 green chilies (long, mild variety)
• 80 g peanuts
• 3 tbsp sesame seeds
• 3 tbsp grated coconut
• 2 onions
• 1 tbsp ginger-garlic paste
• 2 tbsp tamarind paste
• 1 tsp turmeric
• 1 tsp Kashmiri chili powder
• 1 tsp black mustard seeds
• 10 curry leaves
• 6 tbsp oil

Instructions

1. Slit the long chilies lengthwise, scrape out the seeds with a small spoon and fry the pods all over in 3 tbsp oil for 3-4 min. until blistered, then remove.
2. Toast the peanuts, sesame seeds and grated coconut one after another in a dry pan - peanuts for 5 min., sesame and coconut 2 min. each - until everything smells golden-brown, and let cool.
3. Roughly dice the onions, fry in the remaining oil for 8 min. until golden-brown and blend together with the toasted nut mixture and 200 ml water to a fine paste.
4. In the pot, let the mustard seeds pop for 20 sec., fry the curry leaves and ginger-garlic paste for 1 min., then briefly stir in the turmeric and Kashmiri chili powder.
5. Add the nut paste, roast for 5 min. while stirring until it darkens and releases oil, then pour in the tamarind paste, salt and 400 ml water and simmer uncovered for 15 min. until the sauce is thick.
6. Place the fried chilies into the sauce and let steep covered over low heat for another 10 min., then serve with biryani or rice.