Petitchef

For spice lovers:mirchi ka salan/green chillies in peanut-sesame sauce

Main Dish
4 servings
15 min
17 min
Very Easy

Ingredients

Number of serving: 4
1/2 b fresh jalapenos [or any fleshy green chilli of your choice]


Dry Ingredients:

1 tablespoon white poppy seeds

1/4 cup white sesame seeds

1/2 cup raw peanuts

1 teaspoon whole coriander seeds

1 teaspoon cumin seeds


Sauce:

2 teaspoon cumin seeds

1/2 teaspoon brown mustard seeds

1/4 teaspoon fenugreek seeds

3 tablespoons oil

2 large onions , thick sliced

1 teaspoon garlic paste

1 teaspoon ginger paste

1 teaspoon red chili powder

2 tablespoons thick tamarind pulp

3-4 curry leaves

Salt to taste

Preparation

  • Wash and pat dry the jalapenos. Make a slit in each lengthwise. Scoop out the seeds and veins from them.
  • Its upto you!!! You can keep the stems intact if using smaller chillies. Cut the chillies into halfs or thirds. You can keep them whole too. Keep aside.
  • In a small pan , dry roast all the dry ingredients one by one and set them aside. Rub off the skins of the peanuts after they are cool.
  • Grind them all separately in a spice grinder/coffee grinder to a fine powder without adding any water. Set aside.
  • Grind the onions to a smooth paste in a blender. In a cooking pot,heat the oil on medium high.Once hot enough,add the green chillies.
  • The oil will splutter as you add the chillies so cover with lid. Carefully stir fry them for 3-5 minutes. Once done remove the chillies to a plate and keep aside.
  • For the sauce :
    In the same hot oil, on medium heat add the cumin seeds,brown mustard seeds, curry leaves and fenugreek seeds. Allow the spices to splutter for a minute till you smell the aroma. Add the onion paste and immediately cover the pan with a lid because the paste will splutter. Allow it to saute for 3-6 minutes covered.
  • Next, lower the heat , remove the lid and add ginger garlic paste and fry for 3-4 minutes.
  • Add the sesame seed powder,poppy seeds powder, corinader powder, cumin powder and peanut powder and stir fry the masala for 2-5 minutes or until you see that the mixture comes together and starts leaving oil on the sides of the pot.
  • At this point add red chilli powder , and salt.Keep stir frying the masala for about 3 minutes on medium low heat. Stir fry until you are done away with the raw odor of the peanuts and the ginger-garlic paste.
  • Next, dilute the tamarind paste with 2 cups of water and mix well.Add the pulp to the pot along with the fried green chillies and stir well.
  • Cover the lid and let the gravy simmer for 15-20 minutes the chillies are well cooked in the masala gravy. Remove from heat and serve.

Photos

For Spice Lovers:Mirchi Ka Salan/Green Chillies in Peanut-Sesame Sauce, photo 1For Spice Lovers:Mirchi Ka Salan/Green Chillies in Peanut-Sesame Sauce, photo 2




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