Mirchi ka salan

Ingredients for 4 portions

• 15 gTamarind, a walnut-sized ball
• ≈ 100 mlWater, hot, for the tamarind
• 8Bhavnagri mirchi (bajji chillies)
• 4 tbspRefined oil
• 3 tbspPeanuts, unsalted
• 2 tbspSesame seeds
• 2 tbspDesiccated coconut, or grated dry coconut (kopra)
• 1 tspCoriander seeds (sabut dhania)
• 1 ½ tspCumin, seeds
• ≈ 300 mlWater
• 3 mlMustard seeds
• 1 mlKalonji (nigella seeds)
• 1 mlFenugreek seeds
• 1 sprigCurry leaves
• 1Onion, finely chopped
• 1 tbspGinger-garlic paste
• 1 tspRed chilli powder
• 1 mlTurmeric
• 1 tspJaggery (optional)
• to tasteSalt

Method

1. Soak the tamarind in the hot water.
2. Wash and wipe the chillies dry. Slit each one lengthways, leaving the stalk on, and scrape out most of the seeds.
3. Heat the oil in a kadai and fry the chillies on medium heat, turning now and then, until blistered in spots, 3–4 minutes. Lift them out and keep the oil.
4. Dry-roast the peanuts in a pan on low heat until they smell nutty. Add the sesame seeds, coconut, coriander seeds and 1 tsp of the cumin and roast until the sesame is light golden, about 3 minutes. Let cool a little.
5. Grind the roasted mix to a smooth paste in a mixie with a little of the water.
6. Reheat the oil the chillies were fried in and add the mustard seeds, the rest of the cumin, the kalonji, fenugreek seeds and curry leaves. When they splutter, add the onion and fry until golden, about 5 minutes.
7. Add the ginger-garlic paste and fry for a minute. Stir in the nut paste, red chilli powder and turmeric and cook on low heat, stirring often, until the paste darkens a little and the oil separates, about 7 minutes.
8. Squeeze the tamarind in its water and strain the juice into the kadai, discarding the pulp. Add the rest of the water, the jaggery and salt and bring to a simmer.
9. Slide in the chillies and simmer uncovered on low heat for 10 minutes, until the gravy is thick and the oil floats on top.

More recipes

• Steamed rice27 min
• Roti (chapati, phulka)45 min
• Kachumber salad12 min
• Jeera rice45 min