Mirchi ka salan is a hydrebadi recepie ; gravy is made with peanut and grated coconut and spices and fried  green chilli. Authentic dish , very easy to make and can be served with rice or chapatis.

Preparation time : 10 mins

Cooking time: 20 mins

Serves: 4 to 5

INGREDIENTS:

For grinding:

• Peanuts: 1 cup
• Sesame seeds: 1/ 4 cup
• Dried coconut/ khopra: 1/4 cup
• Turmeric powder: 1/4 tsp
• Red chilli powder: 1 tsp
• Garlic cloves : 2
• Ginger: small piece
• Water
• Salt: a pinch

For gravy:

• Onion: 1 large finely chopped
• Curry leaves: few
• Green chillies : 4 to 5 big sized
• Cumin seeds: 1/2 tsp
• Jaggery: 1 tbsp grated
• Tamarind pulp: 1/4 cup
• Coriander leaves: for garnishing
• Vegetable oil: 1 tbsp
• Salt: for taste

PREPARATION:

• Dry roast peanuts , seasame seeds and dried coconut and blend it along with other ingredients mentioned above ” to grind” into a smooth paste.
• Heat oil in a wok, add the green chillies.
• Fry till the colour fades a little.
• Remove from oil and keep it aside.
• In the same oil add cumin seeds and curry leaves, let it splutter.
• Add onions and saute until it turns golden brown.
• Add the ground paste to this and add 1 cup water. Let it boil for 2 to 3 mins.
• Add tamarind pulp and grated jaggery to this along with little salt and mix well.
• Cook for 15 mins.
• After removing from flame, top it with the fried green chillies and garnish with coriander leaves.