Fresh green chillies in coconut sauce

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

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/

Asia
India
Telangana: Hyderabad
Side dish
Vegan

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