Name: Fresh green chillies in coconut sauce
Yield: Serves 4
Cuisine: India
Ingredients: 1 clove garlic, crushed, or 5 ml/1 tsp garlic purée; 30 ml/2 tbsp sunflower oil or light olive oil; 30 ml/2 tbsp tamarind juice or lemon juice; 2.5 ml/½ tsp ground turmeric; 2.5 ml/½ tsp salt, or to taste; 50 g/2 oz roasted, salted peanuts, crushed; 2.5 ml/½ tsp caster (superfine) sugar; 25 g/1 oz desiccated (dry unsweetened shredded) coconut; a biryani or pilau dish, to serve; 2–3 dried red chillies, cut into small pieces; 15 ml/1 tbsp white poppy seeds; 15 ml/1 tbsp sesame seeds; 400 g/14 oz whole fresh green chillies or mini sweet (bell) peppers; 5 ml/1 tsp coriander seeds; 5 ml/1 tsp cumin seeds; 5 ml/1 tsp ginger purée

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Mirchi Ka Salan is one of the signature dishes of Hyderabad. It is usually made with whole fresh green chillies, which are gently cooked then added to a fragrant spiced sauce. You can use milder red chillies or mini sweet peppers, which are often available at Asian stores, if you prefer.

Ingredients

400 g/14 oz whole fresh green chillies or mini sweet (bell) peppers
15 ml/

Method

Bring a pan of lightly salted water to the boil. Trim the chillies or mini peppers, add to the pan and simmer for 5 minutes. Drain, then plunge into cold water to prevent further cooking. Drain again.
In a small, heavy pan, dry-roast the