dinner · vegan · vegetarian · dairy-free · gluten-free
Mirchi ka salan
Hyderabad's biryani partner: long green chilies in a tangy peanut, sesame and coconut gravy.
- Time
- 45min
- Steps
- 5
Ingredients
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Allergens
Contains peanuts and sesame.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Fry chilies in oil until blistered; set aside.
-
2
Roast and grind peanuts, sesame, coconut and seeds with water.
-
3
Temper mustard, nigella and curry leaves; add onion and ginger-garlic.
-
4
Add the paste and spices; cook until oil separates; add tamarind and jaggery.
-
5
Simmer chilies in the gravy 5 minutes; serve with biryani.
