Hyderabad x Italy
Gnocchi with mirchi ka salan
The salan usually plays sidekick to biryani. Tonight it gets the lead and a crispy co-star.
45 minTime
9 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original436kcalsame
9 gproteinsame
6 gfibresame
45minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Dry roast the peanuts, sesame and coconut on low heat for 5 minutes. Grind with 1/2 cup water to a smooth paste.
- 2Heat 2 tbsp oil in a pan on medium heat. Fry the slit chillies for 3 minutes until blistered, then lift out.
- 3In the same oil add mustard, cumin, nigella and curry leaves, then the onion for 6 minutes. Add ginger garlic paste, chilli powder and turmeric, then the nut paste for 4 minutes. Add the tamarind pulp, jaggery, water and salt. Simmer 10 minutes and return the chillies.
- 4Boil the gnocchi in salted water at a gentle boil until they float, about 2 minutes. Drain well.
- 5Heat the remaining oil in a non stick pan on medium high heat and sear the gnocchi in one layer for 3 minutes a side.
Serve it like this
Spoon the salan into a shallow bowl, pile the golden gnocchi in the middle and criss cross two blistered chillies on top. Finish with sesame and coriander.
