Wednesday, August 13, 2008

Mirchi ka Salan

I like to use different kind of peppers in my cooking, The variation of colors, textures, and flavors add depth to the dish.For this curry i used Hungarian wax peppers.These peppers are just moderately hot so you can bite into it while you enjoy the curry.
2 Nos Hungarian was peppers
1/4 Tsp Turmeric Powder
1 Large onion (chopped fine)
2 Tbsp Coconut (grated)
2 Tbsp Peanut
2 Tbsp Sesame seeds
1 No Clove
4 Nos Dry Red chillies
2 Tbsp Coriander seeds
2 Tbsp Cumin seeds
1 Tbsp G/G Paste
1 Tsp Tamarind paste
2 Tbsp oil
Salt to taste
Dry roast the sesame seeds, coriander seeds, cumin seeds,red chillies, cloves and set aside.
Dry roast the peanuts separately.
Grind the coconut and all the dry roasted ingredient into a fine paste.
Heat Oil in a kadai and add the peppers and saute till it is nicely done.
Now add the chopped onion and saute.
Add tamarind paste, turmeric powder and G/G paste.(add water)
Add the Ground paste, salt and let it simmer.
When the curry is cooked add asafoetida before removing from heat.
Serve hot with rice or roti.

1 comment:

david santos said...

Excellent menu and excellent good food.
Have a nice Day.

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