Learn how to make Mirchi Ka Salan - Popular Hyderabadi Curry Recipe By Ruchi Bharani

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.
Check out Ruchi Bharani's take on this popular Hyderabadi recipe called,'Mirchi Ka Salan'.

Ingredients:

6 Mirchis (big green chillies, not very spicy)
3 Tomatoes, Boiled & Peeled
1 Big Onion, Chopped
1 Tsp Garam Masala
1/4 Tsp Red Chilli Powder
2 Tbsp Peanuts
1/2 Tsp Mustard Seeds
2 Small Potatoes, Boiled & Peeled
3/4 Tsp Amchur Powder/ lemon juice
Coriander Leaves
Curry Leaves
Sesame Seeds For Garnish
A Pinch Of Sugar
Salt To Taste

Method:

Take the green chillies and slit them in the centre. Then carefully deseed the green chillies.

To make the potato filling:
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.
Your potato filling is ready.

To fill the chillies:
Fill the slit green chillies with the potato filling.
Stuff the chillies with the potato mash as much as possible.

To sear the chillies:
In a pan, add a little bit of oil and put it on flame.
Once the oil is hot, add the chillies in it.
Rotate the chillies in the pan and cook them till you get blisters on all sides of the chillies.
Take the chillies out on a plate.

To make the peanut paste:
In a grinder, add the peanuts, garam masala, red chilli powder, garlic paste and ginger and grind them into a smooth paste.
Add water if required.

To make the gravy:
Take the same pan that you used for cooking the chillies and add some oil in it.
Once the oil is hot, add some sesame seeds, curry leaves and finely chopped onions and cook them until the onions are brown.
Add the peanut paste to the above ingredients and saute for about a minute.
Add the tomato puree, mix it well with the other ingredients and cook it for about 5-6 minutes.
Add the finely chopped green chillies and give it a nice stir.
Add salt to taste and some coriander leaves.
Cook the gravy until the tomato puree dries out.
Add the water to the gravy and stir well.
Add the leftover potato mash into the gravy and mix it well.
Add a pinch of sugar to the gravy and mix it well.

To serve:
Make a base of the gravy on the serving plate.
Place the chillies over the gravy.
Garnish with few coriander leaves and some sesame seeds on the top.


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