Mirchi Ka Salan

Green chillies cooked in a tangy tamarind gravy.

This recipe is from the book Cooking with Olive Oil.

Preparation Time : 21-25 minutes

Cooking time : 31-40 minutes

Servings : 4

Ingredients

• Green chillies big
  18-20
• Olive oil
  2 tablespoons
• Sesame seeds (til)
  2 tablespoons
• Coriander seeds
  2 tablespoons
• Cumin seeds
  1 teaspoon
• Peanuts roasted
  1/2 cup
• Dry red chilies
  2
• Ginger roughly chopped
  1 inch piece
• Garlic
  6-8
• Mustard seeds
  1 teaspoon
• Curry leaves
  8-10
• Onion grated
  1 medium
• Turmeric powder
  1 teaspoon
• Tamarind pulp
  2 tablespoons
• Salt
  to taste

Method

Step 1

---

Wash, wipe and slit green chillies lengthwise without cutting the chillies into two. Heat sufficient olive oil in a kadai (wok) and deep-fry for one minute.

Step 2

---

Drain and place on absorbent paper and set aside. To make masala paste, dry roast sesame seeds, coriander seeds and cumin seeds.

Step 3

---

Cool and grind them to a paste along with peanuts, whole dry red chillies, ginger and garlic.

Step 4

---

Heat two tablespoons oil in a pan, add mustard seeds, let themsplutter and add curry leaves. Sauté for half a minute and add onion.

Step 5

---

Sauté, stirring continuously, till onion is light golden brown. Add turmeric powder and mix well. Add masala paste and cook for three minutes, stirring constantly.

Step 6

---

Stir in one and half cups of water and bring it to a boil. Reduce the heat and cook for ten minutes.

Step 7

---

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. Serve hot.

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