Hyderabadi Mirchi Ka Salan (Banana Peppers Curry)

Well, my husband is from Hyderabad and this recipe got to be on our menu. We made this recipe for the first time at my in-laws place for a family get-together and it was a big hit. Everyone loved it and took the recipe from us. I was glad for the success and since then it has been in my exotic foods menu 🙂

Ingredients:

Bajji Mirchi/Banana Peppers/Jalapenos/large green chilli – 4 or 5 (slit them and remove seeds)
Onion – 1 big, roughly chopped (blend into fine paste)
Tomato – 2 big, roughly chopped (blend into fine paste)
Tamarind pulp/juice – ¼ cup
Cumin seeds – 1 tbsp
Cloves – 2 or 3
Cinnamon – small piece
Salt – to taste
Oil – 3 tbsp

For salan masala (Blend the below ingredients into smooth powder)
Coconut – 2 tbsp (grated)
Almonds/Cashew – 4 or 5 (I used almonds)
Groundnuts/peanuts – ¼ cup
Sesame seeds – ¼ cup
Cumin seeds – 1 tbsp
Coriander powder – 1 tbsp
Turmeric powder – 1 tsp
Dry red chili – 4 or 5 (You may substitute with red chili powder)

Procedure:

1. Heat oil in a pan and fry the mirchi/green chili until they turn slightly white or they become soft and roasted. Remove from pan and place them aside.
2. Into the same pan add cumin seeds, cloves and cinnamon. Fry for a minute.
3. Add the onion paste and fry till the raw smell disappears.
4. Add the tomato paste, cover with lid and cook till oil separates.
5. Add the salan masala powder and ¼ cup water, cover with lid and cook for another 5 minutes.
6. Add the tamarind pulp, salt, roasted mirchi/peppers and little water if required, cover with lid and simmer for another 7-8 minutes till oil separates once again and a thick gravy is formed.
7. Remove from heat and serve with roti or naan. It is best served with hyderabadi dum biryani.

Note:

1. Add a pinch of sugar to the gravy if you find it too tangy.
2. You may stuff the salan masala in the mirchi/peppers and cook them in the gravy.

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