Hope you all had a very happy Diwali. So after all that sweet dishes that you all might have enjoyed, I thought of posting a spicy dish.
Last year when we visited India, my SIL R prepared this dish for us. She got this recipe from a magazine and she made little modifications to it. I loved it so much that I asked her to send the recipe. It sat in my inbox forgotten for a long time. Finally one fine day I tried it. Although we eat quite spicy food, it is still very mild compared to what we ate while we were kids. So I used the mild banana peppers for this. It may not be authentic mirchi ka salan, but I can guarantee that it tastes great.
6-7 big green chilies (I used banana peppers)
1/2 cup onion
1 tbl spn grated coconut
2 tea spns sesame seeds (til)
1 tea spn cumin powder
1 tea spn coriander powder
1 tea spn red chilli powder or 3-4 red chillies
A pinch turmeric powder
2 tea spns ginger–garlic paste
Boil the green chillies in salted water, till it changes its color. Keep aside.
Dry roast sesame seeds and grated coconut. Grind to a paste.
Add coriander, cumin, chilli and turmeric powder to the above paste.
Heat oil, add cumin seeds, onion, ginger-garlic paste. Add the masala paste.
Fry till the oil separates. Add the boiled chilies and curry leaves. Stir fry for 2 minutes.
Add the tamarind water. Simmer till the gravy thickens.
Served best with Biryani.