Ingredients:
1. Moti mirch - 250 gm
2.
Sesame seeds- 50 gm
3.
Dry Coconut- 50 gm
4.
Groundnut (grated) - 50 gm
5. Corriander powder- ½ tsp
6. Cumin seeds powder- ½
tsp
7. Black cumin seeds powder- ½ tsp
8. Cardamom powder - ½
tsp
9.
Turmeric – ¼ tsp
10. Salt- 1 ½ tsp
11.
Red chilli powder
– ¾ tsp
12.
Onion – 1
13.
Green chilli – 10
14.
Garlic ginger paste- 2 tsp
15.
Coriander leaves- 2 cup
16.
Curry leaves- 1 cup
17. Tamarind- 50gm
18. Oil -100 gm
Ingredients For Bagar:
1. Cumin Seeds- 1 tsp
2. Mustard Seeds- ½ tsp
3. Nigella Seeds – ¼ tsp
4. Fenugreek Seeds – ¼ tsp
Method:
- In a pan roast sesame seeds, dry coconut and groundnut one by one.
- Make slits in moti mirch or you may also cut it into two halves. And keep aside.
- Now in a pan heat oil and fry onion and green chillies before onion turns brown take it out and keep aside.
- In the same oil fry moti mirch. Take it off the oil and keep aside.
- In the same oil fry zeera when this turns slight brown add rai, kalonji and methi and turn off the flame after frying this.
- Now grind the fried onion, green chillies which was kept aside. Then grind the roasted sesame, dry coconut, and groundnut.
- In a bowl take all these grinded items and add Coriander seeds powder, Cumin powder, black cumin powder, cardamom powder and tamarind paste. Mix these together.
- In the bagar oil fry garlic ginger paste till this turns light brown then set the lowest flame and fry turmeric, salt and red chili. Then, to this add the grinded mixture. Add ½ ltr water , coriander leaves, curry leaves and the fried moti mirch which was kept aside. Boil this for 5 mins. And leave it on lowest flame for 20 mins keeping the lid upto ½ inch uncovered.
- Mirchiyon ka Salan is ready to serve.
