When I saw this beautiful jalepeno peppers in grocery store, I immediately grabbed a few without even thinking of any dish. When I was picking up these peppers, from the other side, hubby was looking at me and smiling.
I know he is not a big fan of spicy food but I am glad he tried this and gave me a positive feedback. Let me confess something about him here, my husband is an amazingly easy person to cook for. He will eat anything and everything I set down in front of him, except ghee and butter.Its not that he don’t eat ghee or butter for diet reasons, it’s just that he don’t like the smell of it..weird…right..But that’s how it is…if he don’t smell these two ingredients in any dish, he will happily enjoy the dish.
If you like spicy dishes, this is the one for you…I’ve always eaten this dish in restaurants. I don’t have a single memory of having mirch ka salan at home. Mirch is basically a hindi term for any kind of peppers and salan is the gravy or sauce.The gravy is lightly tangy, and has a mellow and creamy taste because of the spices used. And yes, don’t forget to remove the seeds and membranes from inside of peppers, which is the reason for the hotness of the chillies.It also brings the heat of the chilli’s down a bit..
- 6-7 jalapeño peppers, or any green pepper of your choice(I have also used some green bell peppers)
- 1/4 tsp cumin seeds
- 1/4 tsp mustard seeds
- 4-5 methi seeds
- 4-5 curry leaves
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/4 tsp degi laal mirch, sweet paprika powder
- 1/2 tsp garam masala powder
- 1/2 tsp tamarind concentrate
- 3 tbsp extra light olive oil
- salt to taste
To be grind into a paste
- 2 tbsp peanuts, roasted, skin removed
- 2 tbsp sesame seeds, roasted
- 1 medium onion, chopped
- 1 tbsp ginger garlic paste
- 2 medium tomatoes, chopped
- 1 tbsp grated coconut
- Wash and slit the peppers lengthwise without cutting the peppers into two. Remove the seeds and membrane(you can do it by cutting at the end), heat a teaspoon of oil in a wide pan and layer the pepper evenly and shallow fry in hot oil until they turn light in color. Drain on paper towel and keep aside.
- In the same pan, add 1 teaspoon of oil, add chopped onions and sauté for 5-6 minutes, then add ginger-garlic paste, chopped tomatoes and shredded coconut and cook until the mixture is slightly golden brown. Keep this aside.
- Dry roast peanuts, once cooled, remove the skin and keep aside.
- In the same pan dry roast sesame seeds and then grind all this ingredients (including the saute onions) into a smooth paste adding little water if needed..
- Heat 2 tablespoon of oil, add cumin seeds, mustard seeds, methi seeds and let them crackle. Then add curry leaves and the onion paste, cook for 2-3 minutes.
- Add turmeric powder, coriander powder, garam masala, degi mirch(sweet paprika powder) and salt to taste. Cook this masala on medium-low heat until the oil separates.
- Add 1 1/2 cups of water and tamarind pulp and bring it to a boil.
- Add the fried peppers and check for seasoning, add more salt if needed. Simmer until the gravy thickens.
- Serve hot with plain white rice. Enjoy!