Khazana of Indian Recipes

Green chillies (large) 18-20
Oil 2 tblspns + to fry chillies
Sesame seeds 2 tblspns
Roasted peanuts Vi cup
Mustard seeds 1 tspn
Coriander seeds 1 tblspn
Cumin seeds 1 tspn
Dry red chillies 2
INGREDIENTS
METHOD OF PREPARATION
Turmeric powder 1 tspn
Onion 1 medium sized
Ginger 1 one inch piece
Garlic 6-8 cloves
Curry leaves 8-10
Tamarind pulp 2 tblspns
Salt as per taste
Wash, wipe and slit green chillies lengthwise without cutting the chillies
into two. Deep fry in hot oil for one minute. Remove on a paper towel
and keep aside.
Peel and grate onion. Peel ginger and roughly chop. Dry roast sesame seeds,
coriander seeds and cumin seeds. Make a paste of roasted sesame seeds,
48 roasted peanuts, coriander seeds, cumin seeds, dry red chillies, ginger and
garlic cloves.
.3 Heat oil in a pan, add mustard seeds, let it crackle and add curry leaves.
Now, add grated onion. Saute until onion is light golden brown. Makesure
to stir continuously.
Add turmeric powder and mix well. Add masala paste and cook for three
minutes, stirring constantly. Stir in one and half cups of water and bring
it to a boil. Reduce the heat and cook for ten minutes. Add tamarind pulp
(dissolved in half a cup of water, if it is too thick).
£5 Add fried green chillies and salt and cook on low heat for eight to ten
minutes.
In Hyderabad, Mirchi ka salan is traditionally served as an accompaniment to
biryanis. Some people like to add grated coconut to the masala paste, but I prefer
Mirchi ka salan without coconut. This gravy is referred to as Tili (Til - Sesame) aur
Falli (Moonjj falli - Peanuts) gravy.