Salan, or curry, is a popular base that is combined with several vegetarian and non-vegetarian options. Making this for the first time, I took inspiration from Tarla Dalal. The part I loved was the use of peanuts and sesame seeds.
Recipe Tags
Veg
Dinner Party
Hyderabadi
Main Dish
Ingredients Serving: 4
Bhavnagari or Bajji chilies - 8
Capsicum - 1
Mustard seeds - 1/2 tsp
Jeera - 1 tsp
Curry leaves - a few
Fenugreek (Methi) seeds - 1/4 tsp
Chili powder - 2 tsps
Dhaniya-Jeera powder - 2 tbsps
Tamarind (Imli) pulp - 1 tbsp
Chopped fresh coriander - 2 tbsps
Water - 2 cups
Oil - 2 tbsps
Salt to taste
Roasted Peanuts - 2 tbsps
Roasted jeera - 1 tbsp
Roasted Sesame(Til) - 2 tbsps
Ginger - 1/2
Garlic - 6 cloves
Onion - 1/2 cup (chopped)
Tomatoes - 1 cup (chopped)
Coconut (fresh grated) - 3 tbsps
Instructions
Wash and slit the chilies. De-seed and fry in oil. Or you could shallow fry in less oil, which is what I did! Drain and keep aside.
For the dry masala, grind the roasted peanuts, sesame seeds and jeera to a coarse powder. Keep aside. For the gravy base, grind ginger, garlic, onion, tomatoes and fresh coconut to a paste.
Heat 2 tbsps oil in a pan, add jeera, mustard seeds, methi seeds and curry leaves. Let them crackle. Now add the ground paste and stir well. Let it cook for about 2-3 minutes.
Add the dry masala mix to this gravy and stir again. Let it cook on a medium flame till oil starts to separate. Add 2 cups water, tamarind pulp and bring to a boil.
Finally add the green chilies and capsicum , along with chopped coriander. Check for salt and let simmer on low till gravy thickens.
Serve "hot" :)
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Wash and slit the chilies. De-seed and fry in oil. Or you could shallow fry in less oil, which is what I did! Drain and keep aside.
For the dry masala, grind the roasted peanuts, sesame seeds and jeera to a coarse powder. Keep aside. For the gravy base, grind ginger, garlic, onion, tomatoes and fresh coconut to a paste.
Heat 2 tbsps oil in a pan, add jeera, mustard seeds, methi seeds and curry leaves. Let them crackle. Now add the ground paste and stir well. Let it cook for about 2-3 minutes.
Add the dry masala mix to this gravy and stir again. Let it cook on a medium flame till oil starts to separate. Add 2 cups water, tamarind pulp and bring to a boil.
Finally add the green chilies and capsicum , along with chopped coriander. Check for salt and let simmer on low till gravy thickens.
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