Mirchi ka salan

4 Long capsicum called as bhavnagari mirchi (remove seeds)
2 tsp oil
4 tsp grated fresh coconut
2 tsp roasted peanuts
2 tsp cumin seeds
1 tsp coriander seeds
6-8 fenugreek seeds
2 tsp sesame seeds
2 small pieces of tamarind
4 cloves of garlic
1" ginger
1 small onion (sliced)
2 tsp red chilli powder (or add more if you want it spicy)
coriander for garnishing
water as required
salt as per taste.
In a skillet add oil & fry cumin seeds, coriander seeds, fenugreek seeds, sesame seeds, ginger-garlic, onion & coconut. fry until the onions turn transparent.
Slit the long capsicum and remove the seeds. Dry roast them directly on a stove until the capsicum are charred & turn black, keep aside. 
Make a paste of all the roasted ingredients and add peanuts, tamarind paste while grinding. Add this paste to the skillet roast it for a few minutes add the long capsicum, red chili powder & salt. cover the skillet and on a low flame let the capsicum cook. add water as needed.
Stitch off the gas when the capsicum is well cooked.
garnish with fresh coriander.
Serve with biriyani or Roti. if you want to serve with biriyani add more water & adjust the masala accordingly

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