Mirchi Ka Salan or curried chilli peppers is a popular Hyderabadi delicacy which is generally served as a side dish with Hyderabadi biryani but can also be served as a gravy with rotis or rice.
Check out Ruchi Bharani's take on this popular Hyderabadi recipe called,'Mirchi Ka Salan'.

Ingredients:

6 Mirchis (big green chillies, not very spicy)
3 Tomatoes, Boiled & Peeled
1 Big Onion, Chopped
1 Tsp Garam Masala
1/4 Tsp Red Chilli Powder
2 Tbsp Peanuts
1/2 Tsp Mustard Seeds
2 Small Potatoes, Boiled & Peeled
3/4 Tsp Amchur Powder/ lemon juice
Coriander Leaves
Curry Leaves
Sesame Seeds For Garnish
A Pinch Of Sugar
Salt To Taste

Method:

- Take the green chillies and slit them in the centre. Then carefully deseed the green chillies.

To make the potato filling:
- In a bowl, add the boiled and mashed potatoes, coriander leaves, salt to taste, red chilli powder and aamchur powder (raw mango powder) and mix all these ingredients together using your hands.
- Your potato filling is ready.

To fill the chillies:
- Fill the slit green chillies with the potato filling.
- Stuff the chillies with the potato mash as much as possible.

To sear the chillies:
- In a pan, add a little bit of oil and put it on flame.
- Once the oil is hot, add the chillies in it.
- Rotate the chillies in the pan and cook them till you get blisters on all sides of the chillies.
- Take the chillies out on a plate.

To make the peanut paste:
- In a grinder, add the peanuts, garam masala, red chilli powder, garlic paste and ginger and grind them into a smooth paste.
- Add water if required.

To make the gravy:
- Take the same pan that you used for cooking the chillies and add some oil in it.
- Once the oil is hot, add some sesame seeds, curry leaves and finely chopped onions and cook them until the onions are brown.
- Add the peanut paste to the above ingredients and saute for about a minute.
- Add the tomato puree, mix it well with the other ingredients and cook it for about 5-6 minutes.
- Add the finely chopped green chillies and give it a nice stir.
- Add salt to taste and some coriander leaves.
- Cook the gravy until the tomato puree dries out.
- Add the water to the gravy and stir well.
- Add the leftover potato mash into the gravy and mix it well.
- Add a pinch of sugar to the gravy and mix it well.

To serve:
- Make a base of the gravy on the serving plate.
- Place the chillies over the gravy.
- Garnish with few coriander leaves and some sesame seeds on the top.

Director: Vaibhav Dhandha
Camera: Kawaldeep Singh Jangwal, Manjeet Kataria
Editing: Sagar Bamnolikar
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited