Mirchi ka Salan

Name: Mirchi ka Salan
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: Deccani (Hyderabadi)
Ingredients: 2 tbsp unsalted peanuts; 2 tbsp white sesame seeds; 1 tbsp cumin seed; 6 garlic cloves; 0.5 inch piece ginger; 0.5 cup onion; 1 cup tomatoes; 3 tbsp grated fresh coconut; 4 tbsp vegetable oil; 2 cup bell peppers; 0.5 tsp cumin seed; 0.5 tsp brown mustard seeds; 0.25 tsp fenugreek seeds; 0.25 tsp nigella seeds; 6 curry leaves; 0.25 tsp turmeric powder; 1 tbsp ground coriander; 1 tbsp ground cumin; 1 tsp cayenne powder; 2 cup water; 1 tbsp tamarind pulp; 2 tbsp chopped fresh coriander; 1 tsp sugar; salt

Peanuts, white sesame seeds and tomatoes simmered on the stove and spiced with cumin and ginger for a Hyderabadi dish.

40 min · Serves 6 · Medium

Method

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Time: Prep 20 min · Cook 20 min · 40 min total
Difficulty: medium

1
Toast peanuts, sesame seeds and cumin seeds in a small skillet over medium heat until peanuts and sesame seeds are golden in color. Grind to a powder in a blender, mini chopper or spice grinder. Set aside.
2
Combine garlic, ginger, onion, tomato and coconut in blender or food processor. Grind to a smooth paste. Set aside.
3
Heat oil in a large skillet over medium heat until shimmering. Add pepper strips; saute until they look a little whitish. Drain and set aside.
4
To the same skillet, add cumin seeds, mustard seeds, fenugreek seeds, nigella seeds and curry leaves. Shake pan over heat until seeds begin to pop. Add the onion-tomato-garlic paste and saute for 2 minutes, stirring frequently.
2 min
5
Add the turmeric, ground coriander, ground cumin, cayenne and peanut-sesame powder. Cook, stirring continuously, until the oil separates.
6
Add water and tamarind paste, and bring to a boil. Add pepper strips, chopped coriander and sugar (if using). Season with salt to taste. Simmer until thickened to desired consistency.