Mirchi ka Salan
Equipment
- Frying Pan
- Skillet
- Blender
- Food processor
- Heavy-based Pan
Ingredients
- 1 tablespoon Coriander seeds
- 1 teaspoon Cumin seeds
- 3 tablespoons Sesame seeds
- 4 tablespoons Peanuts
- 1 teaspoon Poppy seeds
- 1 tablespoon Coconut grated
- 100 g Onion (1 small)
- 1 Ginger 2.5-cm / 1-inch piece fresh, peeled
- 1 tablespoon Garlic Paste
- 1/2 teaspoon Turmeric ground
- 1 teaspoon Chilli powder
- 1 teaspoon Jaggery crumbled, or soft brown sugar
- 4 tablespoons Tamarind Extract
- 250 ml Vegetable oil (1 cup)
- 5-6 Green chillies
- 10-15 Curry leaves
- 1 teaspoon Fenugreek seeds
- Salt
Instructions
- Put the coriander seeds, cumin seeds, sesame seeds, peanuts, poppy seeds and grated coconut in a dry frying pan (skillet) and cook for about 2-3 minutes, or until roasted. Remove from the heat.
- Put the onions, roasted spices, ginger, garlic paste, turmeric, chilli powder, jaggery or sugar and tamarind extract in a blender or food processor. Season with salt and process to make a paste.
- Heat the oil in a heavy-based pan over medium heat, add the chillies and stir-fry very lightly for about 15 seconds.
- Add the curry leaves and fenugreek seeds and stir-fry for a further 30 seconds, then add the spice paste and cook, stirring once or twice, for about 10 minutes, or until the oil separates and rises to the surface.
Nutrition
Serving: 8gSodium: 104mgCalcium: 66mgVitamin C: 30mgVitamin A: 128IUSugar: 7gFiber: 3gPotassium: 160mgCalories: 94kcalSaturated Fat: 1gFat: 5gProtein: 3gCarbohydrates: 12gIron: 2mg
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