Mirch ka Salan (Spicy Green Pepper Curry)

Name: Mirch ka Salan (Spicy Green Pepper Curry)
Total time: 2100 s
Yield: Serves 4 servings
Ingredients: 8.8 oz large green peppers, chopped (about 250 grams); 1 large onion, chopped; 2 tablespoons ground ginger; 1 teaspoon ground green chili; 2 tablespoons ground garlic; 2 pureed tomatoes; 2 tablespoons tamarind chutney; 2 tablespoons roasted sesame-peanut powder; 1 tablespoon shredded coconut; 1 teaspoon red chili powder; 2 teaspoons ground coriander; 1/4 teaspoon turmeric powder; 1 teaspoon mustard seeds; 1 teaspoon split urad dal (split black gram); 1 teaspoon cumin seeds; 1/4 teaspoon fenugreek seeds; Pinch asafoetida (hing); Salt to taste; 3 tablespoons oil; as needed Water

Archana Bhargava @cook_20950781

Mirch ka Salan (Spicy Green Pepper Curry)

Archana Bhargava @cook_20950781

Saved

Ingredients

35 minutes

Serves 4 servings

8.8 ozlarge green peppers, chopped (about 250 grams)
For the spice mix
1large onion, chopped
2 tablespoonsground ginger
1 teaspoonground green chili
2 tablespoonsground garlic
2pureed tomatoes
2 tablespoonstamarind chutney
2 tablespoonsroasted sesame-peanut powder
1 tablespoonshredded coconut
1 teaspoonred chili powder
2 teaspoonsground coriander
1/4 teaspoonturmeric powder
1 teaspoonmustard seeds
1 teaspoonsplit urad dal (split black gram)
1 teaspooncumin seeds
1/4 teaspoonfenugreek seeds
Pinchasafoetida (hing)
Salt to taste
3 tablespoonsoil
as neededWater

Saved

Steps

35 minutes

1

Gather all whole and ground spices in one place. Heat oil in a pan and sauté the chopped green peppers.
2

Once the peppers are roasted, remove them to a bowl. In the same pan, add mustard seeds, urad dal, cumin seeds, fenugreek seeds, and asafoetida. Let them sizzle, then add the chopped onion.
3

Sauté the onion on low heat until lightly browned. Add the ground ginger, garlic, and green chili, and cook for a few minutes. Add the red chili powder, coriander powder, and turmeric powder, mix well, then add the pureed tomatoes.
4

When the excess water from the tomatoes evaporates, add the roasted sesame-peanut powder and shredded coconut. Mix well, then add water as needed and stir. Add the roasted peppers and salt, and simmer on low heat for 5 minutes.
5

Transfer to a serving bowl. You can also make this with whole peppers and serve in different ways. Enjoy with roti, rice, or biryani.