Mirchi Ka Salan

Recipe by
Total Time:
45-60 minutes
Rated 4 based on 100 votes
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

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How to Make Mirchi Ka Salan

  • Wash, wipe, dry and slit the long hot peppers in the centre without slitting them into two halves.
  • Cut each pepper into 3-4 two inch pieces.
  • Heat the oil in a heavy bottom pan and shallow fry the peppers for a couple of minutes.
  • Remove on a paper towel and keep aside. Save the oil.
  • Peel and grate the onion.
  • Dry roast the sesame seeds, coriander seeds and cumin seeds.
  • Grind them to make a paste along with roasted peanuts and ginger and garlic pastes by adding a minimal amount of water.
  • At this point you may also add the red chillies if you prefer a very spicy gravy.
  • Remember that the long hot peppers have some heat in them.
  • Heat the leftover oil in the pan and add the mustard seeds.
  • When the seeds crackle, add the curry leaves.
  • Next, add the grated onion and saute till onion is golden brown. Stir continuously.
  • Add turmeric powder and mix well.
  • Add the masala paste and cook for a couple of minutes, stirring continuously.
  • Add one and a half cups of water and bring to a boil.
  • Reduce heat and add the tamarind. Cook for 10 minutes.
  • Add the fried green chillies and season with salt.
  • Cook covered on low heat for 8-10 minutes. Serve hot.