Sunday, August 16, 2009

Mirch Ka Salan ( Peppers in a Spice Gravy)

To grind to a paste
1 tsp sesame seeds
2 tbsp peanuts
3 – 4 dry red chillies
a handful of dry coconut slices ( copra)
1 tsp coriander powder
1 tsp turmeric powder

3 Anaheim Peppers , cored and deseeded, cut in half lengthwise and then breadth wise
1 tsp cumin seeds
1/2 red onion, blanched in hot water for a couple of minutes and then pureed
3 cloves garlic, grated
a few curry leaves
lime sized ball of tamarind, soaked in warm water and pulp extracted
2 tsp oil
salt to taste

Heat a tsp of oil and roast the ingredients to be ground to a paste and grind them to a paste with a little water. Boil the peppers in salted water till their color changes and drain and keep aside. Heat the remaining oil and add the cumin seeds, let it splutter. Add the pureed onion, garlic and curry leaves and sauté for a while. Now add the ground paste to it as well. Mix in the peppers and sauté for a few more minutes. Now add in the tamarind water, add salt to taste and simmer till the gravy thickens.

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