Mirchi Ka Salan or curried chilli peppers is a popular Hyderabadi delicacy which is generally served as a side dish with Hyderabadi biryani but can also be served as a gravy with rotis or rice. <br />Check out Ruchi Bharani's take on this popular Hyderabadi recipe called,'Mirchi Ka Salan'. <br /> <br />Ingredients: <br /> <br />6 Mirchis (big green chillies, not very spicy) <br />3 Tomatoes, Boiled & Peeled <br />1 Big Onion, Chopped <br />1 Tsp Garam Masala <br />1/4 Tsp Red Chilli Powder <br />2 Tbsp Peanuts <br />1/2 Tsp Mustard Seeds <br />2 Small Potatoes, Boiled & Peeled <br />3/4 Tsp Amchur Powder/ lemon juice <br />Coriander Leaves <br />Curry Leaves <br />Sesame Seeds For Garnish <br />A Pinch Of Sugar <br />Salt To Taste <br /> <br />Method: <br /> <br />- Take the green chillies and slit them in the centre. Then carefully deseed the green chillies. <br /> <br />To make the potato filling: <br />- In a bowl, add the boiled and mashed potatoes, coriander leaves, salt to taste, red chilli powder and aamchur powder (raw mango powder) and mix all these ingredients together using your hands. <br />- Your potato filling is ready. <br /> <br />To fill the chillies: <br />- Fill the slit green chillies with the potato filling. <br />- Stuff the chillies with the potato mash as much as possible. <br /> <br />To sear the chillies: <br />- In a pan, add a little bit of oil and put it on flame. <br />- Once the oil is hot, add the chillies in it. <br />- Rotate the chillies in the pan and cook them till you get blisters on all sides of the chillies. <br />- Take the chillies out on a plate. <br /> <br />To make the peanut paste: <br />- In a grinder, add the peanuts, garam masala, red chilli powder, garlic paste and ginger and grind them into a smooth paste. <br />- Add water if required. <br /> <br />To make the gravy: <br />- Take the same pan that you used for cooking the chillies and add some oil in it. <br />- Once the oil is hot, add some sesame seeds, curry leaves and finely chopped onions and cook them until the onions are brown. <br />- Add the peanut paste to the above ingredients and saute for about a minute. <br />- Add the tomato puree, mix it well with the other ingredients and cook it for about 5-6 minutes. <br />- Add the finely chopped green chillies and give it a nice stir. <br />- Add salt to taste and some coriander leaves. <br />- Cook the gravy until the tomato puree dries out. <br />- Add the water to the gravy and stir well. <br />- Add the leftover potato mash into the gravy and mix it well. <br />- Add a pinch of sugar to the gravy and mix it well. <br /> <br />To serve: <br />- Make a base of the gravy on the serving plate. <br />- Place the chillies over the gravy. <br />- Garnish with few coriander leaves and some sesame seeds on the top. <br /> <br />Director: Vaibhav Dhandha <br />Camera: Kawaldeep Singh Jangwal, Manjeet Kataria <br />Editing: Sagar Bamnolikar <br />Creative Head: Kavya Krishnaswamy <br />Producer: Rajjat A. Barjatya <br />Copyrights: Rajshri Entertainment Private Limited
