Mirch Ka Salan – A Spicy and Tangy Green Chili Delight
Cook Time: 15 minutes
Prep Time: 30 minutes
Total Time: 45 minutes
Category: Vegetable
Cuisine: Indian, Asian
Keywords: Green Chili, Biryani Side, Indian Vegetarian, Quick, Under 60 Minutes
Mirch Ka Salan is a vibrant and flavorful dish that complements biryani like no other. Known for its tangy and spicy elements, it features green chilies in a rich, aromatic gravy made with a variety of ingredients, giving it an exceptional taste that will elevate any meal. While the ingredient list might seem long, the results are totally worth the effort, creating a spicy, savory dish with the perfect balance of heat and flavor.
This recipe is perfect for those who enjoy bold flavors, and it’s easy to prepare in under an hour. The rich, nutty paste combines with the tanginess of tamarind, making it a delicious side for biryani or other rice dishes. The addition of peanuts, sesame seeds, and cashew nuts in the paste adds a layer of complexity, turning a simple vegetable into an unforgettable dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Green chilies | 500 grams |
| Tamarind pulp | 1 tablespoon |
| Water | 1 cup |
| Garlic (cloves) | 16 cloves |
| Ginger | 1 inch piece |
| Onion | 1 medium |
| Cumin seeds | 1 teaspoon |
| Sesame seeds | 2 teaspoons |
| Cashew nuts | 2 tablespoons |
| Peanuts | 2 tablespoons |
| Desiccated coconut | 2 tablespoons |
| Chili powder | 1 tablespoon |
| Turmeric powder | 1/2 teaspoon |
| Curry leaves | 4-5 leaves |
| Red chilies | 12 pieces |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 957 kcal |
| Fat Content | 63.8 g |
| Saturated Fat | 8.5 g |
| Cholesterol | 0 mg |
| Sodium | 155.7 mg |
| Carbohydrates | 96.4 g |
| Fiber | 16.4 g |
| Sugar | 40.4 g |
| Protein | 19.4 g |
(Note: The nutritional values are approximate and based on 1 serving size)
Instructions
1. Prepare the Tamarind Pulp
Begin by soaking the tamarind ball in a bowl of warm water for about 10 minutes. Once softened, extract the pulp by squeezing it through your fingers and discarding the seeds and fibers. Set aside the tamarind pulp for later use.
2. Prepare the Garlic and Ginger Paste
Peel and chop the garlic cloves (reserve 6 cloves for later use). Grate or finely chop the ginger. Set both aside.
3. Roast the Nuts and Seeds
In a frying pan, heat 1 teaspoon of oil. Add the sesame seeds, cashew nuts, peanuts, desiccated coconut, coriander seeds, cumin seeds, and chopped onion. Roast the mixture over medium heat until the nuts and seeds are golden brown and aromatic. Let this cool slightly, then grind it into a smooth paste using a little water if needed.
4. Grind the Ginger, Garlic, and Spices
Take the remaining garlic (6 cloves) and ginger, and blend them with chili powder and turmeric powder into a fine paste. This will form the second part of your paste mix.
5. Combine the Pastes and Add Salt
Now, combine both pastes in a bowl and add salt to taste. This will be the base for your gravy. Set this aside.
6. Prepare the Green Chilies
Wash and slit the green chilies lengthwise, leaving the stems intact. This will help them cook without splitting open completely.
7. Heat Oil and Cook the Aromatics
In a large pan, heat oil over medium heat. Add the chopped garlic, red chilies, and curry leaves. Stir-fry for a minute or two until the garlic becomes fragrant and the curry leaves start to crisp up.
8. Add the Prepared Paste
Add the prepared ginger-garlic-spice paste into the pan. Stir well and fry the paste for 4-5 minutes, or until it starts to thicken and no longer sticks to the sides of the pan.
9. Add the Green Chilies and Tamarind Pulp
Once the paste has fried well, add the slit green chilies to the pan, followed by the tamarind pulp. Stir to combine and cook for another 2-3 minutes. The tamarind pulp will give the dish its signature tangy flavor.
10. Simmer and Cook the Dish
Reduce the heat to low, cover the pan, and let the dish simmer for about 10-15 minutes, or until the green chilies are tender and have absorbed the flavors of the paste. Stir occasionally to prevent the mixture from sticking to the bottom.
11. Serve
Once the chilies are cooked and tender, remove from heat. Serve hot with biryani, steamed rice, or your favorite flatbread. The rich, tangy, and spicy flavor of Mirch Ka Salan is sure to complement any meal.
Tips for the Perfect Mirch Ka Salan:
- Chili Variety: You can adjust the level of spiciness by choosing different varieties of green chilies. For a milder dish, opt for less spicy varieties of green chilies.
- Gravy Consistency: If you prefer a thinner gravy, you can add a little more water. Conversely, for a thicker paste-like consistency, cook the gravy longer to reduce the liquid.
- Roast Well: Ensure that the nuts and seeds are roasted well to bring out their full flavor in the paste.
Mirch Ka Salan is a great way to spice up your meals with a unique and delicious side dish. While it’s a bit more involved than simpler vegetable recipes, the depth of flavor and the delightful combination of spices will make it a hit every time. Perfect for pairing with biryani or a variety of rice dishes, it’s a classic example of how bold flavors can elevate simple ingredients.
