Mirch Ka Salan – मिर्च का सालन – Popular Hyderabadi Curry Recipe

Hyderabadi Mirchi Ka Salan | मिर्च सालन | How To Make Mirch Salan | Biryani Gravy Recipe In Hindi | Salan Recipe | Biryani Side Dish | बिरयानी की करी | Green Chilli Curry | Swaad Anusaar

Learn how to make Mirch Salan only on @Swaad Anusaar.

Mirchi Ka Salan is a popular Hyderabadi delicacy. Mirch Salan recipe is served as a side dish with Hyderabadi biryani but can also be served as a gravy with rotis or rice.

Biryani Recipe: http://bit.ly/1mQs0oL

Ingredients:

1/2 tsp अदरक का पेस्ट / Ginger paste
1/2 tsp लहसुन का पेस्ट / garlic paste
4 बड़ी हरी मिर्च / Green chilli
३ उबले और छिले हुए टमाटर / Boiled and peeled tomatoes
१ बारीक कटा हुआ प्याज / Finely chopped onions
२ उबले और मसले हुए आलू / Boiled and mashed potatoes
१ tsp गरम मसाला / Garam Masala
१/४ tsp लाल मिर्च पाउडर / chilli powder
२ tbsp मूँगफली / Peanuts
३/४ tsp आमचूर पाउडर & नींबू / Mango powder & lemon
धनिया पत्ता / Coriander leaves
कड़ी पत्ता / Curry leaves
तिल / sesame
चुटकी भर शक्कर और नमक / A pinch of sugar and salt

Method:

– Take the green chillies and slit them in the centre. Then carefully deseed the green chillies.

To make the potato filling:
– In a bowl, add the boiled and mashed potatoes, coriander leaves, salt to taste, red chilli powder and amchur powder (raw mango powder) and mix all these ingredients together using your hands.
– Your potato filling is ready.

To fill the chillies:
– Fill the slit green chillies with the potato filling.
– Stuff the chillies with the potato mash as much as possible.

To sear the chillies:
– In a pan, add a little bit of oil and put it on a flame.
– Once the oil is hot, add the chillies in it.
– Rotate the chillies in the pan and cook them till you get blisters on all sides of the chillies.
– Take the chillies out on a plate.

To make the peanut paste:
– In a grinder, add the peanuts, garam masala, red chilli powder, garlic paste and ginger and grind them into a smooth paste.
– Add water if required.

To make the gravy:
– Take the same pan that you used for cooking the chillies and add some oil in it.
– Once the oil is hot, add some sesame seeds, curry leaves and finely chopped onions and cook them until the onions are brown.
– Add the peanut paste to the above ingredients and saute for about a minute.
– Add the tomato puree, mix it well with the other ingredients and cook it for about 5-6 minutes.
– Add the finely chopped green chillies and give it a nice stir.
– Add salt to taste and some coriander leaves.
– Cook the gravy until the tomato puree dries out.
– Add the water to the gravy and stir well.
– Add the leftover potato mash into the gravy and mix it well.
– Add a pinch of sugar to the gravy and mix it well.

To serve:
– Make a base of the gravy on the serving plate.
– Place the chillies over the gravy.
– Garnish with few coriander leaves and some sesame seeds on the top.

Director: Suchandra Basu
Camera: Manjeet Kataria, Kawaljeet Singh Jangwal
Editing: Sagar Bamnolikar
Music: (when we produce our own)
Script: Zeal Dhruna
Voice Over: Mohita Namjoshi
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited

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