| Recipe Name:
Mirchi ka salan (tangy chilli gravy) |
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| Category:
Indian Regional |
Sub Category:
Andhra |
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| Prep Time |
Cook Time |
Serves |
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Ingredients: |
| Large green chillies/capsicum |
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250 gm |
| Sautéed onion paste |
|
100 gm |
| Ginger garlic paste |
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25 gm |
| Coriander leaves |
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10 gm |
| Mustard seeds |
|
05 gm |
| Cloves |
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02 gm |
| Curry leaves |
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05 gm |
| Tamarind |
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50 gm |
| Cooking oil |
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50 gm |
| Salt |
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Method: |
- Slit and deep fry the green chillies in hot oil. Remove and keep aside.
- Roast and grind together ingredients for the paste.
- Soak the tamarind in a cup of water and extract pulp.
- Heat oil and add the mustard seeds, when crackling add the cloves and the curry leaves.
- Mix the sautéed onion paste and stir for 3 minutes.
- Add the salan paste and continue stirring.
- Pour 15 ml of water at intervals to avoid paste sticking to the pan.
- Add the tamarind pulp and 50 ml of water. Stir for 5 minutes until the gravy resembles the consistency of a sauce.
- Add the salt and the fried chillies to the hot gravy.
- Boil the gravy for 1 minute.
- Remove and garnish with finely chopped coriander leaves.
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