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|Published||January 28, 2008||Cooking Time (mins)|
|Main Ingredient||peanuts||Preparation Time||mins|
|"gr chillies cooked in peanut sauce , a must accompaniment for all biryanis Recipe written by Swati Kapse thankyou swati kapse from vahchef"|
Recipe of Mirchi Ka Salan
|fenu greek seeds||1||Pinch|
|ginger garlic paste||1||Tablespoons|
|Long Green Chillies (Hari Mirch)||100||Grams|
|Plain Yogurt (beaten)||100||Grams|
Take little oil in a skillet and add the peanuts to it.fry it in the oil on slow flame
to let it cook properly.when the peanuts are ready add the sesame seeds and let them roast.
(you can add roasted seeds also if you have to save time.)when the sesame seeds get golden
brown add the coconut powder and roast it for few seconds till it is slightly brown.
Add this mixture to the blender and blend it with some water to fine paste.
Now add the remaining oil in the pan and when the oil is slightly hot add the whole garam masala
along with whole red chillies.then add the mustard seeds and let it crackle.
when the mustard seeds crackle add cumin seeds and then fenugreek seeds.
Now add the onions and little salt in order to cook them fast.we have to cook the onions till they
are golden brown so that they get dissolve in the salan.
Add pinch of hing and the turmeric,mix it and add the ginger-garlic paste.then add the curry leaves
and mix everything and let it cook to remove the raw smell.
Add little water to it and add the dry masalas red chilli powder,coriander powder and cumin pwdr.
and let it cook till the oil oozez out.now add little more water
add the yoghurt mix it and add the grinded paste of peanuts,seasame seeds,coconut pwdr to it and mix
Cover the pan with lid and let it cook (stirring in between) till the oil oozes out.
when it comes to boil add the tamarind pulp and jaggery Or sugar.let it simmer for about 15 to 20mins till
everything is well cooked and well incorporated.
when the gravy comes to good boil add the green chillies (slitted in between) to the gravy and let it cook
for another 5 to 10 mins so the juices of tthe gravy get absorbed by the chillies.