Mirchi Ka Salan

Complex and simply different. Try this recipe for the traditional dish. The result will make you feel like a professional chef.

• Ingredients:

• 2 tbsp (30 mL) + 2½ tbsp (37 mL) Vegetable Oil
• 1 cup onions, chopped
• 1/3 cup peanuts, skinless + 1 tbsp (15 mL) for garnish (optional)
• 1 tbsp sesame seeds
• 2 tbsp shredded coconut + 1 tbsp (15 mL) for garnish (optional)
• ½ tsp mustard seeds
• ½ tsp nigella
• ½ tsp cumin
• ½ tsp fenugreek seeds
• 2 tbsp curry leaves, chopped
• 1 tbsp ginger garlic paste
• 1½ tsp coriander powder
• 1 tsp garam masala
• ½ tsp turmeric
• 1½ tbsp tamarind soaked in ½ cup (125 mL) water
• Salt to taste
• 2 cups water
• 6 banana peppers, slit, seeded, and pan fried till golden

• Method:

• 1 Heat 2 tbsp (30 mL) oil in a thick bottom pan on medium high heat. Add onions. Sauté for 5-8 minutes until golden brown.
• 2 Add peanuts. Cook for 2-3 minutes, stirring continuously. Add sesame seeds. Cook for 1 minute stirring continuously. Add coconut. Cook for 1 minute stirring continuously.
• 3 Turn off heat. Cool completely. Grind into paste. Add 2-3 tbsp (30-45 mL) water to aid smooth grinding. Set aside for later.
• 4 Mash tamarind in soaking water until forms thick pulp. Strain through a strainer or mesh cloth. Collect clean pulp in a bowl/container. Discard shells, fibers or seeds.
• 5 Heat 2 tbsp (30 mL) oil in a thick bottom pan on medium high heat. Add mustard seeds, nigella, cumin and fenugreek seeds. As they sputter add curry leaves. As they stop sputtering add ginger garlic paste. Sauté for 20-30 seconds.
• 6 Add coriander, garam masala, turmeric and salt. Stir.
• 7 Add prepared onion paste. Stir. Cook for 1 minute on medium heat.
• 8 Add tamarind mixture. Stir. Add 2 cups (500 mL) water. Bring it to boil, 5-8 minutes.
• 9 Line peppers in single layer. Cover. Simmer on medium low heat for 5-8 minutes.
• 10 Turn off heat. Garnish with coconut and peanuts if preferred.
• 11 Serve hot over rice.

©/TM/® Smucker Foods of Canada Corp.