Telangana
Mirchi ka salan
Long green chillies in a nutty, tangy gravy. Looks fierce, eats surprisingly gentle.
45 minTime
6 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original310kcalsame
6 gproteinsame
5 gfibresame
45minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Slit the chillies lengthwise, scrape out the seeds if you want it milder, and fry them in 2 tbsp oil until blistered. Lift out.
- 2Dry roast the peanuts, sesame, coconut, coriander seeds and half the cumin, each separately, on low heat.
- 3Fry the onion in 1 tbsp oil until golden. Grind with the roasted mix, ginger garlic paste, chilli powder, turmeric and a little water to a smooth paste.
- 4Heat the remaining oil. Add mustard, the rest of the cumin, nigella, fenugreek and curry leaves, then the paste. Fry on low, stirring.
- 5Add tamarind extract, water, salt and jaggery. Simmer, then add the chillies and cook on low until the gravy thickens.
- 6Rest for 15 minutes before serving with biryani.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.
