Mirchi Ka Salan

Method

1. 1

   Prepare large green chillies: Wash 6-8 large plump bhavnagri or byadgi green chillies. Slit each lengthwise on one side only — do not cut all the way through.

2. 2

   Make peanut-sesame filling: Dry roast 3 tbsp peanuts and 2 tbsp sesame seeds separately. Cool and grind coarsely with 1 tsp coriander powder, half tsp cumin powder, salt and a pinch of sugar.

3. 3

   Stuff the chillies: Fill each slit chilli with the peanut-sesame mixture. Press firmly and set aside.

4. 4

   Make coconut paste: Blend half cup fresh grated coconut, 1 tsp cumin, 3 garlic cloves and 2 tbsp peanuts with water to a smooth paste.

5. 5

   Heat oil: Heat 3 tbsp oil in a pan. Lightly fry the stuffed chillies on medium heat 3-4 minutes turning gently. Remove.

6. 6

   Make gravy base: In the same oil add 1 finely chopped onion. Cook 8 minutes. Add 1 tsp ginger-garlic paste.

7. 7

   Add coconut paste and spices: Add coconut paste, 1 tsp red chilli powder and 1 tsp coriander powder. Fry 5 minutes.

8. 8

   Add tamarind water: Add half cup tamarind water and 1 cup water. Bring to a boil.

9. 9

   Add stuffed chillies: Gently slide stuffed chillies into the simmering gravy. Cook on low heat 10 minutes.

10. 10

    Serve: Adjust salt. Mirchi ka salan has a rich nutty tangy gravy around the soft chillies. Serve with biryani or rice.