Hyderabadi Miri Ka Saalan
Deep - fried piquant chillies cooked in a delicious thick and spicy roasted coconut gravy. It goes well with biryani and steamed rice.
Recipe Credit - Femina Magazine July 28, 2010 & Chef Vishal Kunwar Singh, Chef De Cuisine, Sahara Star - Mumbai
Preparation Time: 25 minutes
Cooking Time: 20 minutes
You will need
250 g Bhavnagari green chillies
50 ml cooking oil ( Chef recommends 200 ml oil )
For the masala paste:
3 tablespoon ( 45 g ) poppy seeds ( khus - khus )
3 tablespoon grated coconut
2 teaspoon coriander seeds
6 flakes garlic
1 tablespoon sesame seeds
2 - 3 tablespoon water ( to make paste )
For the gravy:
1 tablespoon oil ( Chef recommends 50 ml mustard oil )
1 teaspoon mustard seeds
1 teaspoon fenugreek ( methi ) seeds
1 teaspoon fennel seeds
1 teaspoon cumin ( jeera ) seeds
3 dry red chillies
1 spring curry leaves
3 green chillies
2 teaspoon garlic paste
1/2 teaspoon turmeric powder
1 1/2 teaspoon red chilli powder ( or to taste )
1 tablespoon tamarind paste
1 teaspoon salt ( or to taste )
1 cup ( 200 ml ) water
2 teaspoon chopped coriander leaves
Heat oil in a kadai / frying pan and deep - fry green chilli till soft and set aside.
For the coconut masala:
Heat an iron kadai and dry roast all the ingredients till golden color and fragrant ( Do not allow to turn deep brown color ). Allow the mixture to cool naturally and grind to a fine paste in a mixer ( add 2 - 3 tablespoon water while grinding ).
To make the gravy:
Heat oil in another wide pan. Add mustard seeds. When they begin to pop, add cumin seeds, fennel seeds, dry red chillies, curry leaves and green chillies. Saute on a low heat for 2 minutes.
Add garlic paste and fry for 2 minutes.
Add coconut paste, red chilli powder, turmeric powder and tamarind paste. Mix all the ingredients well.
Adjust the gravy consistency with 1 cup - to 1 1/2 cups water. Add salt to taste. Cover with a lid and cook on a low heat for 5 - 8 minutes.
Finally add fried Bhavnagari chillies. Cook for another five minutes.
Garnish with chopped coriander leaves and serve with Biryani / Pulao and steamed rice.