Mirch Ka Salan - Pepper Curry
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree, Curry
Cuisine: Indian
Serves: 4-6
Ingredients
  • 20 Mini peppers(not the spicy kind)
  • 4-5 spicy chillies
  • ⅓ cup raw peanuts
  • 2 tbsp white sesame seeds
  • ⅓ cup fresh or frozen grated coconut
  • 3 tbsp oil
  • 1 tsp cumin seeds
  • 3 whole dried red chillies
  • 2 red onions thinly sliced
  • 2 large tomatoes
  • 2 tsp ginger garlic paste
  • 2 tbsp red chili powder(use more or less according to your spice level)
  • ½ tsp coriander powder
  • ⅓ tsp turmeric powder
  • 2 tbsp thick tamarind juice(if you don't have tamarind, add thick sour full fat yogurt)
  • 4 cups of water
Instructions
  1. Wash and pat dry the peppers and make a slit in the middle. Put it on a baking tray, add a tsp of oil, salt and pepper and Bake it at a 420 oven for 10-115 minutes or until it's charred. Take it out and keep aside.
  2. In a small pan, add the peanuts and fry on low heat until it's toasted and add the sesame seeds, fry for a minutes and turn off the heat. Add the coconut along with the peanuts and sesame seeds and grind to a very fine paste with ¼ cup of water. Keep aside.
  3. Take a large pan, add 3 tbsp oil and let it get hot on medium heat. Add the cumin seeds and red chillies. Add the sliced onion and fry on medium heat. Keep stirring and frying. When it is slightly wilting/caramalising add the ginger-garlic paste. Fry till it browns lightly. Add the tomatoes, chili powder, coriander powder, turmeric powder and salt. Keep stirring and frying until you see the oil separate. It will take about 5-7 minutes. Then add the ground paste, 4 cups of water. Check for salt and cover and simmer for 30 minutes.
  4. After it mixture gets bit thicker, add the tamarind juice at this point. Let it come to a boil again, then add the peppers and simmer for 5 minutes and turn off the heat.
  5. If you are adding yogurt instead of tamarind pulp, add the yogurt after you turn off the heat. Mix well.
  6. Let the curry sit for at least 2 hours before serving. Serve with rice or rotis.
Notes
If you can't find the colored mild peppers, you can use green pepper(bajji molaga) which is used for pakoras.
The Rice is made with some herbs and some vegetable stock.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2015/11/29/mirch-ka-salan/