Friday, June 11, 2010
Mirchi Ka Salan
Here is the recipe for making Mirchi ka Salan.
3 Bell Peppers, Cut into 1 Inch Big Pieces
2 Tablespoon Oil
2 Teaspoon Mustard Seeds
2 Teaspoon Cumin Seeds
1/4th Teaspoon Tamarind Pulp (I used Lemon Juice Instead)
2 Teaspoon Sugar
2 Cloves Garlic
3-4 Curry Leaves
A Pinch Asafoetida
A 2 Inch Piece of Ginger
1/4th Cup Sesame Seeds
1/4th Cup Peanutes
2 1 Inch Sticks of Cinnamon,
2 Bay leaves
5-6 Dry Red Chilies
2 Tablespoon Coriander Seeds
2 Tablespoon Cumin Seeds
In a small non stick pan dry roast all the masala at low flame for 8-10 minutes, or until golden brown. Let it cool.
In a separate non stick pan, dry roast the peanuts and sesame seeds on low flame for 10-15 minutes until the seeds are golden brown. Let it cool.
Once all the dry roasted ingredients have cooled completely, combine them together, add the ginger and garlic and grind to a paste with the help of some water.
Heat the oil in a pan, when hot, add the mustard seeds. When the seeds start spluttering, add the cumin seeds, curry leaves and asafoetida. Cook for a minute, and then add the prepared paste. Add water to get the required consistency of the curry. I like thick curries so I added only ½ cup water. Cook at medium low heat.
While the curry is cooking, heat a non stick pan and roast the bell peppers (you don’t need to add any oil). Keep the heat to medium high and stir continuously. Cook until the peppers start to char. Make sure not to burn them. You want golden brown color on their skin.
Add the charred peppers and sugar to the curry and turn the heat to medium high. Cook for 10 minutes, or until the peppers are cooked completely. Take off the heat, and add 1 tablespoon lemon juice. Mix well and serve hot with rice or paratha.
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