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:
  • Prep time:
  • 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
1.

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..:)

2.

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

3.

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.

4.

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

5.

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..:)

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