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Mirchi Ka Salan

By: Ashwini
Region: Andhra
Dish:Vegetarian - Curries
Main Ingredient: Large long green chillies , Curry leaves , Lemon
Servings: 5-6 servings
Time to Prepare: 30 minutes


250 gms. Large long green chillies
1 stalk curry leaves
2 1/2 tbsp. oil
1/4 tsp. turmeric powder
1/2 tsp. dhania (coriander seed) powder
1/2 tsp. cumin seeds
salt to taste
2 lemon sized balls tamarind, soaked in 1 cup water
1 tbsp. grated dessicated coconut
2-3 pinches asafoetida
Roast and grind to a powder:
1 tbsp. peanuts
1 tbsp. sesame seeds
1 tsp. cumin seeds

Grind to a fine paste:
1 large onion
1 large tomato
1 tsp. garlic grated
1 tsp. ginger grated
1 tsp. chironji


Deseed and remove stalk of chillies.

Put plenty of water to boil, adding a little salt.

Put chillies in boiling water, and cook till whitish in colour.

Drain, chop into large sections or keep whole.

Heat oil in a large frying pan.

Add chillies, fry for 1 minutes, remove. Keep aside.

Add cumin seeds, allow to splutter.

Add curry leaves to oil, asafoetida, ground paste, coconut.

Stir and cook for 3-4 minutes.

Add ground powder, masala powders, simmer till oil seperates.

Add salt and tamarind water, and 1 cup water.

Add chillies, boil till gravy is thickened and oil floats on top.

Serve hot with sheermal, khuskha or parathas.

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