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Mirchi Ka Salan – Popular Hyderabadi Curry Recipe By Ruchi Bharani

Nov 15, 2018

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Mirchi Ka Salan – Popular Hyderabadi Curry Recipe By Ruchi Bharani

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’.

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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.

Director: Suchandra Basu
Camera: Kawaldeep Singh Jangwal, Manjeet Kataria
Editing: Sagar Bamnolikar
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
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