Mirchi Ka Salan made with banana peppers is a mildly spicy subzi that can be a good side dish for Roti or Chapathi.
I have heard a lot about this subzi, Mirchi Ka Salan but have never made these before. When I saw the plump green banana peppers peeking at me and begging me to use them, I made this recipe from one of the cookbooks that I have.
The subzi was great with very different flavors and I loved the mildly spicy peppers in them. I was a little concerned about deep frying the peppers, but it was not too bad and I did not end up with a kitchen floor splattered with oil. So all in all it was a good experience.
Banana peppers from my garden
This mega marathon really enabled me to put on my thinking hat and come up with recipes that I have never made before. When researching for the alphabet, I could not believe how many options I had and that really made it hard for me.
Hence preparing for this whole A-Z marathon was a fun process in my house. Here comes the Mirchi ka Salan recipe for the alphabet “M” under the theme regional dishes. This dish belongs to the famous Hyderabadi cuisine and served usually with biriyani.
A-Z Marathon - Alphabet M
Category - regional
Preparation time – 10 mins
Cooking time – 40 mins
Difficulty level – easy
Ingredients to make Mirchi Ka Salan - Serves – 4
- Large green chilies or banana peppers or any other medium hot chilies – 8-10
- Oil – to deep fry the chilies plus 2tbsp
- Onions – 2 medium (sliced)
- Mustard seeds – 1 tsp
- Curry leaves – 1 sprig
- Ginger garlic paste – 1 tbsp
- Tamarind pulp – 1 tbsp
To make the Salan paste –
- Peanuts – 3 tbsp
- Sesame seeds – 3 tbsp
- Desiccated coconut – 1 tbsp
- Coriander seeds – 1 tbsp
- Cumin seeds – 1 tsp
- Peppercorns – ½ tsp
- Red chilies – 3
Procedure –
- To make the salan paste – Dry-roast all the ingredients mentioned under salan paste individually. Let them cool down a bit and then grind it into a smooth paste adding little water. Keep aside.
- Heat oil in a kadai and then deep fry the prepared green chilies. Remove and drain on a paper towel and keep aside. I used large banana peppers (the ones we use to make bajji) and hence I sliced them into two and used it to make the subzi. If using long green chilies, just slit them (don’t separate) and then use it.
- Slice the onions and then roast them in a pan without adding oil, or just add ½ teaspoon of oil and roast them until the raw smell disappears. Cool it down and then grind it into a smooth paste. Keep aside.
- Heat about 2 tablespoon of oil in a wide pan. Add the mustard seeds and when they begin to splutter, add the curry leaves and the ginger garlic paste. Sauté for 2 mins. Now add the onion paste and fry for about 6-7 mins.
- Now add the ground salan paste, salt, and tamarind paste. Mix well and add about a cup of water. Let the gravy simmer for about 5-7 mins.
- Now add the fried chilies and cook on low heat till the oil separates and comes to the surface. The gravy should neither be too thick or thin, so adjust the gravy based on how it looks at this stage.
- Serve hot with rice or roti's!
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Recipe
Mirchi Ka Salan | Curry With Green Chilies
Equipment
- spatula
- saute pan
- bowl
Ingredients
- 8 Large Green chilies Or banana peppers or any other medium hot chilies
- 2 tbsp. Oil To deep fry the chilies
- 2 medium Onions Sliced
- 1 teaspoon Mustard seeds
- 1 sprig Curry leaves
- 1 tablespoon Ginger garlic paste
- 1 tbsp. Tamarind pulp
TO MAKE THE SALAN PASTE
- 3 tbsp. Peanuts
- 3 tbsp. Sesame seeds
- 1 tbsp. Desiccated coconut
- 1 tbsp. Coriander seeds
- 1 teaspoon Cumin seeds
- ½ teaspoon Peppercorns
- 3 Red chilies
Instructions
- To make the salan paste – Dry-roast all the ingredients mentioned under salan paste individually. Let them cool down a bit and then grind it into a smooth paste adding little water. Keep aside.
- Heat oil in a Kadai and then deep fry the prepared green chilies. Remove and drain on a paper towel and keep aside. I used large banana peppers (the ones we use to make bajji) and hence I sliced them into two and used it to make the subzi. If using long green chilies, just slit them (don’t separate) and then use them.
- Slice the onions and then roast them in a pan without adding oil, or just add ½ teaspoon of oil and roast them until the raw smell disappears. Cool it down and then grind it into a smooth paste. Keep aside.
- Heat about 2 tablespoon of oil in a wide pan. Add the mustard seeds and when they begin to splutter, add the curry leaves and the ginger garlic paste. Sauté for 2 mins. Now add the onion paste and fry for about 6-7 mins.
- Now add the ground salan paste, salt, and tamarind paste. Mix well and add about a cup of water. Let the gravy simmer for about 5-7 mins
- Now add the fried chilies and cook on low heat till the oil separates and comes to the surface. The gravy should neither be too thick or thin, so adjust the gravy based on how it looks at this stage.
- Serve hot with rice or rotis!
Archana Potdar says
Wow this is awesome. My I must try this out.
veena krishnakumar says
My daughters favourite dish...looks yummy
Harini-Jaya R says
My husband's favorite spicy dish!!
Preeti Garg says
Look so yummy and tasty, Already tried in my kitchen. Have in my draft. will post soon in next BM's
Nivedhanams Sowmya says
yummy and very flavorful!!! love this!!
Sowmya
Suma Gandlur says
A delight for spicy food lovers.
Tabatha Alward says
These sound AMAZING! I love the way that you made that meal.
Sandhya Karandikar says
This is one amazing salan.
rajani says
The salan looks amazing. Its great that you have so many options to choose from for each alphabet and its fantastic that most of them are homegrown veggies!
Gayathri Kumar says
What a flavourful curry. Need to try this...
Pavani N says
One of my favorite dishes.. Looks super spicy & delicious.. Your banana peppers look plump and fresh.
Chef Mireille says
I love to see your chili plant - curry looks so flavorful
Srivalli says
I too have this on my to do list and should make it sometime..looks very nice and inviting..do send it for the side dish mela
Padmajha PJ says
I made this once from Sanjeev Kapoor's book and couldnt click it.Your pics are yumm!
divya says
looks soooo tempting n delicious...
srikars kitchen says
Mirchi ka salan looks yummy and perfect...
Manjula Bharath says
Wow loving this mirchi ka salan .. looks super delicious and makes me drool !! 🙂 perfectly made dear 🙂
Razina Javed says
Luks yummmm!!!
Shama Nagarajan says
yummy recipe...love it
Priya Suresh says
Mirchi ka salan is my to do list since a long..Can guess the aroma of this dish from here,that too with homegrown mirchi,fantastic dish.
Sapana Behl says
Mirchi ka salad looks so tempting ! I would love to take a bite ...