Hyderabadi Mirchi Ka Salan (Peppers in peanut gravy)

Hyderabadi Mirchi Ka Salan (Peppers in peanut gravy) by Siri on May 4, 2011

Whether you are an Hyderabadi or not, this is a must-have and a must-make in all of your kitchens. Slightly hot peppers are dunked into spiced,tangy peanut gravy, now that sounds delicious. Isn't it.

Cook time: Under 30 min
Prep time: Under 30 min
Serves: 3 people

Ingredients

6 (anaheim) mexican peppers (or any long peppers will do)
1 tsp oil
2 tsp amchur powder
For Salan:
1/4 cup peanuts
3 tbsp cup sesame seeds
2 tbsp cumin seeds
1/2 cup onions, chopped
5-6 dried red chillies
3-4 tbsp shredded coconut
5-6 tbsp tamarind juice
salt- to taste
water - as per consistency
1/8 tsp turmeric
1/4 tsp chilli powder (optional)
2 tbsp oil

Method

Slit the peppers and remove the seeds. the anaheim peppers, I used were very long..so I cut them into half. Soak them in warm water for couple of minutes and wipe them dry. Pat a little oil on the outer sides on the peppers & rub some amchur powder in the insides..:)

Heat a tsp of oil in a pan and sear the peppers into a light charred skin color. Keep aside.

In a separate pan, roast peanuts. remove their skin. then roast sesame seeds, cumin seeds and dried red chillies.
Heat little oil and saute the onions for 3-4 minutes until lightly caramelized.

Grind together - roasted peanuts, sesame seeds, cumin seeds, caramelized onions, shredded coconut with tamarind juice and water for a paste light consistency.

Heat a tbsp of oil and add the salan paste to it. Season with salt, turmeric and chilli powder. Stir in the seared peppers, cover & cook for about 15-20 mins on medium-low heat, stirring couple of times in-between until the sauce thickens. Serve with rice (or) rotis..:)