Telangana Mirchi Ka Salan Chilli Peanut Sesame Biryani Side

Ingredients

• 8 to 10 large green chillies (Bhavnagri or banana chillies — mild and large; slit and deseeded partially)
• For salan masala:
• 4 tbsp raw peanuts — dry-roasted
• 2 tbsp sesame seeds — dry-roasted
• 2 tbsp freshly grated coconut — dry-roasted
• 1 tsp cumin seeds — roasted
• 1 tsp coriander seeds — roasted
• 1 tsp poppy seeds (khus khus) — soaked 15 minutes
• 1 medium onion — roughly chopped and dry-roasted
• 2 tbsp tamarind paste
• 2 tbsp oil
• 1 tsp mustard seeds
• 8 curry leaves
• 1/2 tsp turmeric
• 1 tsp red chilli powder
• Salt

Method

1. Blend dry-roasted peanuts, sesame seeds, coconut, cumin, coriander, soaked poppy seeds and roasted onion with tamarind paste and 1/4 cup water into a very smooth, thick paste.
2. Slit the chillies lengthwise without cutting all the way through.
3. Remove seeds for a milder result.
4. Heat 1 tbsp oil in a pan. Shallow fry the slit chillies on medium for 2 to 3 minutes until slightly blistered. Remove and set aside.
5. Heat 2 tbsp oil. Add mustard seeds — pop. Add curry leaves.
6. Add the blended salan masala paste. Fry stirring for 5 to 6 minutes on medium until oil surfaces.
7. Add turmeric, red chilli powder and 1/2 cup water. Bring to a simmer.
8. Add the fried chillies. Simmer on medium for 10 to 12 minutes until the chillies are completely tender and have absorbed the salan.
9. Season with salt.