Follow thru email

Wednesday, January 09, 2013

Hyderabadi Salan

Mirchi ka Salan with Brinjal


Ingredients: Quantity
Full Long Green Chilli 4-5 nos
Brinjal 6-7 nos
Chilli Powder 1 tsp
Turmeric Powder 1/4 tsp
Coriander Powder 1 1/2 tsp
Garam Masala 1 tsp
Tamarind Pulp diluted 2-3 tbsp
Thin Coconut Milk/Water 1 Cup
Whole Black Pepper 1 tsp
Grind To Paste:
Big Onion (Fried) 2 nos
Tomato 3 nos
Coconut 1/2 Cup
Garlic 5-6 nos
Ginger 1 inch piece
Salt To taste
Dry Powder:
Dry roasted Peanuts 4 tbsp
Sesame seeds 2 tbsp
Cumin 1 tsp
Tempering:
Mustard 1 tsp
Curry Leaves Few strands
Nigella Seeds 1 tsp
Fenugreek Seeds 1 tsp
Hing 1/4 tsp
Chopped Green Chilli 1 nos
Coriander Seeds To garnish
Oil 2-3 tbsp


Preparation:
1) Heat oil in a pan and fry the green chilli and set them aside reserving the oil in the pan.
2) Meanwhile slit the brinjal lengthwise into four pieces and fry in 1 tbsp oil.
3) Add the ingredients for tempering in the pan and once they splutter add the ground paste to it and fry for 10 min or until the raw smell of the masala disappears.
4) Add the Turmeric, Chilli powder, coriander powder and garam masala to the mixture and let it cook for 1 min.
5) Add the ground peanut sesame mixture cook it for another 2 mins and add the fried brinjal and mix it without smashing the brinjal.
6) Pour in the tamarind pulp, the thin coconut milk or water and peppercorns and simmer for 15 mins.
7) Remove from heat and garnish with coriander and add the fried chilli to it and serve hot with briyani.

Note: Make small incisions on the green chilli and fry them so that they don't burst out. You can also prepare just the salan without brinjal.