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Friday, March 30, 2007

Jalapeno Peppers Curry ~ My version of Mirchi Ka Salan

I had couple of other things in mind for the 'J' event. Even then, I ended up preparing a dish which I never heard of or I should say, I never dreamt of preparing and consuming.
I am not a great fan of peppers and am scared even to eat the mirchi bajjis. So, when I thought of preparing something with Jalapeno peppers, I was sure the entire THING would land up in my husband's plate, who is a great fan of store bought green chilli pickles. I asked him beforehand, whether he was going to eat something prepared with jalapeno peppers and he answered affirmatively.
After tackling the issue of who gets to eat it, then came the question of what I am going to prepare with them? I was not sure about stuffing them, because of their small size. So, I had to drop the idea of mirchi bajjis. Some one's comment about mirchi ka salan about my other post, popped before my eyes. I had no idea what it was and had to google for the recipe. The search proved me once again how ignorant I am about Indian food and how diversified and vibrant, Indian cuisines are. Mirch ka salan sounded interesting, delicious except for the chillies part.
Still, it was decided that Jalapeno peppers Curry would be sent for the 'J' event of Nupur's A - Z Indian vegetables.
Then, I had to concoct my own version of the salan recipe to suit my tastes, as no two recipes were similar on the internet. I experimented and the end product was superb in taste (though I ate the gravy and chillies were finished my husband in installments. Even my 5 year old liked the gravy). The only amendment in future preparations (yes, there are going to be future preparations) would be replacing jalapeno peppers by banana peppers. I underestimated the hotness of jalapenos.

Ingredients required for the gravy:
Peanuts - 2 Tbsp
Sesame Seeds - 2 Tbsp
Grated, dry, unsweetened coconut - 2 Tbsp
Poppy Seeds - 1 Tbsp
Coriander Seeds - 1 Tbsp
Cumin Seeds - 1/2 tsp
Fenugreek Seeds - 1/4 tsp

Heat a small pan and dry fry each ingredient individually till it turns light brown and starts to emit aroma. Cool them and grind into a fine mixture. Collect the mixture and keep aside.

Jalapeno Peppers - 12
Oil - 4 Tbsp
A big Onion - Chopped fine
Jeera / Cumin Seeds - 1 tsp
Grated ginger - 1 tsp
Turmeric Powder - 1/2 tsp
Tamarind extract - 1 tsp
Salt - Accordingly
Chillie Powder - 1/2 tsp (Optional)
Water - As needed for the gravy

Choose a dozen, vibrant, green colored Jalapeno Peepers. Remove the stalks, wash the peppers and wipe them dry. Make a slit along the side of the pepper, keeping the base intact so that it is not split into two pieces. Remove the seeds carefully with the knife, to lessen the hotness of the peppers.
Heat oil in a Karhai / pan and fry peppers till you notice white spots all over them. Remove them with a slotted spoon and keep aside.
Add cumin seeds, ginger, and turmeric powder to the same oil. I have omitted garlic. If using, add at this stage. Fry for a few seconds and add onion. Fry the onion pieces till they turn translucent.
Then add the above ground mixture, and fry for a minute. Add tamarind extract, salt and any chillie powder, if needed. Add water as required to form a gravy. Let it simmer for 5 minutes.
Serve with basmati rice or rotis and keep a pitcher of ice cold water ready. :-)

Note: Try using Indian variety green chillies instead of jalapeno peppers for an authentic version of Mirchi Ka Salan.

Post a comment


Sharmi said...

Hi Suma, I have never tried mirchi ka salan. dont know how spicy it would be. but your version looks delicious. will try out for sure.


bee said...

suma, you don't like chillies? i can't handle them either. there's a special post coming up dedicated to suma and bee on jugalbandi this tuesday. :-D

Suma Gandlur said...

It would work fine if you use the peppers used to make mirapa bajjis.

Suma Gandlur said...

I don't like even to nibble on the small pieces which are in upmas or rice dishes.
Now you made me nervous. Waiting for the tuesday's post.

LERA said...

hi,that's a fiery curry you've got out there, have never tasted this .You have a neat blog with great pictures.

Shivapriya said...

Wonderful choice, You know this was one of the dish for my wedding ( Reception dinner) which I missed to taste.

Asha said...

YUM! YUM!! I have a Mirchi Salan small capsicum but this sounds great Suma.I will make it,I like Jalapenos.Thanks.

musical said...

Suma, Hi! my first note on your blog.
I love mirchi salan. Great blog and this recipe is for keeps.

If you don't like hot peppers, you might like to try the small sweet peppers. They are available in red and yellow colors and taste very mild.....this is one for you n' bee.

Suma Gandlur said...

Welcome to my blog.
The curry was not that hot. but the chillies were.

Suma Gandlur said...

A hearty Welcome.
Thanks for your wonderful tip.
Jalapenos were for 'J' event. :-)

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