MIRCHI KA SALAN

A Hyderabadi delicacy

4-5 green chilies --- bajji chilies or bhavnagri chilies or can use capsicum cut in to strips
Onion - 1 finely chopped
Tomato – 1 finely chopped
2 tab sp – oil
Cinnamon – 1 inch piece
Cloves – 2
Cardamom – 2
A few curry leaves
5-6 fenugreek seeds
Red chillier powder – 1/2 tea sp
Coriander powder – 1/2 tea sp
Turmeric powder – 14 tea sp
Salt to taste
For paste:--
1 tab sp-grated dry coconut
1tea sp – poppy seeds(kush kush, gasagasalu, gasalu,gasagase)
1 tea sp sesame seeds
4 cloves garlic
1 tea sp cumin seeds
1 tab sp – ground nuts(peanuts, pallilu, verukadalai)
Dry roast peanuts and cumin, sesame seeds,
Soak kush kush in hot water for 10 min then grind in to a smooth paste with coconut and sesame seeds, garlic, cumin seeds, coriander powder ground nuts, grind in to a very smooth paste and keep a side
Heat oil in a pan slit the green chilies remove the seeds and fry in a hot oil till they turn whitish colour remove and keep a side
In the same oil add cinnamon, clove, cardamom fenugreek seeds when the seeds curry leaves crackle add onion and fry till it turns in to pink then add chopped tomato stir once now add chillier powder, turmeric powder, salt to taste, and ground paste and stir till the oil separates
Add 1 cup water and bring to a boil
Now add fried green chilies and simmer till the gravy thickens this takes 20- 25 min.
Serve with hot rice or biriyani or roti or even with poori