Mirchi ka Salan

Ingredients

• 10-12 long green chilies 10-12 long green chilies
• 1/2 cup roasted peanuts, coarsely ground 1/2 cup roasted peanuts, coarsely ground
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 2 tablespoons oil 2 tablespoons oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 teaspoon ginger-garlic paste 1 teaspoon ginger-garlic paste
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Slit the green chilies lengthwise, keeping them intact at the base. Remove the seeds if desired.
2. 2.
   In a bowl, mix the roasted peanuts, tamarind paste, and a pinch of salt. Stuff this mixture into the slit green chilies.
3. 3.
   Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. Once they splutter, add the chopped onions and sauté until golden brown.
4. 4.
   Add ginger-garlic paste and cook for a minute until the raw smell disappears.
5. 5.
   Add tomato puree, red chili powder, turmeric powder, coriander powder, garam masala, and salt. Cook the masala until the oil separates from the mixture.
6. 6.
   Add stuffed green chilies to the pan and gently coat them with the masala.
7. 7.
   Pour water into the pan, cover, and simmer for 15-20 minutes until the chilies are cooked and the flavors are well blended.
8. 8.
   Garnish with fresh cilantro and serve hot with steamed rice or Indian bread.

Treat your ingredients with care...

• Green chilies — If you prefer a milder version of the dish, remove the seeds from the green chilies before stuffing them.
• Tamarind paste — Adjust the amount of tamarind paste according to your taste preference for tanginess.
• Roasted peanuts — Ensure that the peanuts are coarsely ground to add texture to the stuffing mixture.

Tips & Tricks

• For an extra layer of flavor, roast the stuffed green chilies in a preheated oven at 180°C (350°F) for 10 minutes before adding them to the gravy.
• Adjust the spice level by increasing or decreasing the amount of red chili powder according to your preference.
• Serve Mirchi ka Salan with a side of yogurt or raita to balance the heat of the dish.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• If you prefer a smoother gravy, you can blend the onion-tomato mixture before adding the stuffed chilies.

Serving advice

Mirchi ka Salan pairs well with steamed rice, biryani, or Indian bread such as naan or roti. Serve it hot, garnished with fresh cilantro, alongside a cooling yogurt-based side dish.

Presentation advice

To enhance the presentation of Mirchi ka Salan, arrange the stuffed green chilies in a serving dish and pour the rich gravy over them. Garnish with a sprinkle of fresh cilantro for a pop of color.