Hyderabadi Mirchi ka Salan

Hyderabadi Mirchi Salan is generally served with Biryani.  Green chillies in a sesame, peanut, coconut sauce.  I have used mild Anaheim peppers, you can use any other variety available.

Ingredients:
Anaheim Peppers/Chillies - 4

Red Onion - 1 medium

Ginger - an inch piece

Garlic - 5 big cloves

Dry Red Chillies (Byadagi variety) - 3

Turmeric/Haldi - 1/4 tsp

Mustard Seeds - 1/2 tsp

Fenugreek/Methi Seeds - 1/4 tsp

Curry Leaves - a sprig

Jaggery or Brown Sugar - 1/2 tsp

Tamarind Paste - 1/2 tsp

Salt

Oil
 

Coriander/Dhania Seeds - 1 1/2 tbsp

Cumin/Jeera Seeds - 1/2 tbsp

Sesame/Til Seeds - 2 tbsp
Peanuts/Groundnuts - 1/2 cup
Dessicated Coconut - 1/4 cup

How to cook Mirchi Salan:

• Wash curry leaves and pat them dry.  Wash the anaheim peppers and slit them to remove the seeds.  Pat them dry too.  Finely chop onions.
• Heat about 1 tsp oil in a pan.  Roast the anaheim peppers till the skin turns slightly brown.  Keep them aside.

• In the same pan, add coriander, cumin and sesame seeds.  Roast at low flame for about 3 minutes or till aromatic.  Keep the roasted seeds aside.
• Now roast the peanuts at low flame till they turn slightly brown.  Add dessicated coconut and roast for another minute till coconut turns slightly brown.
• Grind roasted coriander, cumin, sesame, peanuts, coconut, ginger, garlic and red chillies to a fine paste with 1 cup water.
• Heat about 1 tbsp oil in a pan.  Add mustard, fenugreek seeds.  When mustard seeds pop, add curry leaves.  After few seconds, add chopped onions and saute till onions turn soft and golden brown.
• Add the ground paste and saute for few minutes.  Add 1 cup water and bring to a boil.  Add jaggery, salt, fried peppers.  Mix and cook it covered for 15 - 20 minutes at low flame. 

Serve Mirchi ka Saalan with biryani or roti.