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Mirchi ka salan hyderabadi recipe for tomato

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Mirchi ka salan hyderabadi recipe for tomato

Whenever you discuss Hyderabadi cousine, Biryani and Mirchi ka Salan will be to top their email list.
The gravy for mirchi ka salan. bagara baingan and tamatar ka salan are same. only the vegetable inside it varies.
I personally use the large lengthy mirchis ( eco-friendly blueberry peppers) with this recipe.

  • Big Chillies ( blueberry peppers ) - 10-12
  • Onion - 2 large
  • Peanuts - 1/2 cup
  • Sesame Seeds - 1/4 cup
  • Coconut Powder - 1/2 cup
  • Khus Khus ( poppy seeds ) - 1 tablespoons of
  • Ginger root Garlic clove Paste - 1tbsp
  • Cumin Seeds - 1tsp
  • Mustard Seeds - 1tsp
  • Tamarind Pulp - 1 tablespoons of
  • Turmeric Powder - 1/2 teaspoon
  • Cumin-Coriander Powder -1 teaspoon
  • Yogurt - 1/2 cup
  • Red Chili Powder - to taste
  • Salt - to taste
  • Oil - 1/2 cup
  • Wash and pat dry the chillies. My chillies were too lengthy. and so i cut them into halves. But if they're small ones you don't have to. You are able to slit in one side and deseed them if you wish to lessen the heat from the chillies. I do not deseed them, I love it hot. )
  • Dry roast peanuts, sesame seeds, coconut powder, khus khus one at a time. Allow them to awesome.
  • After cooling grind them altogether with hardly any water. I made use of the little grinder jar so, When i first ground peanuts and then sesame+coconut+khus khus.
  • Grind Onions and the onion paste ready.
  • Heat oil within the pan, and deep fry the eco-friendly chillies( peppers ) up until the blisters form onto the skin. Remove on the plate and aside.
  • Within the same oil, add mustard seeds, cumin seeds and allow them to splutter.
  • Add some onion paste and saute. Add ginger root garlic clove paste and prepare up until the raw flavour of onion, ginger root garlic clove is finished.
  • Now add some peanut paste and also the sesame-coconut paste. Mix well. Prepare up until the mixture starts oozing out oil.
  • Add turmeric powder, red chili powder, cumin-coriander powder, salt and blend well.
  • Add tamarind pulp, beaten curds and three-4 glasses of water
  • Add some fried chillies towards the gravy. Mix well and simmer it for 30 minutes up until the oil floats on top.
  • You are able to garnish with chopped cilantro if you want.

Serve hot with biryani, pulav, jeera grain or naans.

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