Mirchi Ka Salan, is one of the popular dish from Andhra Cuisine. Hot Chillies are stuffed with potatoes and cooked in peanut based curry. This is one of the popular accompaniment for Hyderabadi Biriyani. Stuffing of chillies are optional. Generally, it is served as sauted long green chillies cooked in a peanut based curry. Stuffing with paneer or potato is our choice just to enhance the taste. Andhra dishes are generally very hot and spicy and very aromatic. With this same gravy we can make Baingan(Brinjal) ka salan, Tomato ka salan, Capsicum ka salan and many more. The peanut based gravy is very tasty and yummy and we can even saute some fresh paneer and add it to the gravy and serve it for Indian Breads. If you prefer a mild version, then try the same recipe with other vegetables. But this Mirchi ka salan is a perfect spicy and yummy gravy for any Indian breads.

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Tips to make Mirchi Ka Salan

Choose the chili which are low on heat, otherwise the salan become very spicy. I have used deseeded Jalapeño type chili. Traditionally long green chilies are used which are medium in hot.
Stuffing is absolutely optional. Traditionally no stuffing is used.
Instead of Chili you can also used other vegetables - Baingan Ka salan, Capsicum ka salan etc.,
Sesame seeds brings nice nutty taste to the salan.

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Recipe Card to make Mirchi Ka Salan

Method to make Mirchi Ka Salan with step by step pictures :

Finely chop the onions and tomatoes and keep it aside. Wash and dry the jalapenos. Slit the jalapeno and remove the seeds. Removing seeds reduce the hotness of the chillies. In a bowl, take the boiled and peeled potato and mash it well. To this, add red chilli powder, salt and finely chopped coriander leaves and mix them all well. Our filling is now ready for stuffing

Take a slit jalapeno and stuff it with the potato filling. Repeat the same for rest of the jalapenos

Heat a pan and add oil. Place the potato stuffed jalapenos in the pan and saute them in medium flame. When the bottom side of the jalapeno are sauted well, flip them to the other side

Saute them till all the jalapenos are sauted well and they become soft and tender.

In a mixer, take all grinding ingredients and grind it to a nice paste by adding little water. Keep this aside

Heat oil in a pan. When the oil is hot, add mustard seeds. When the mustard seeds starts to sputter, add cumin seeds and then add curry leaves and fry for couple of minutes. Add onions to the pan along with a pinch of salt and saute them till the onions turn brown color. To the pan, then add the ground masala and saute it for couple of minutes

Then, add tomato pulp to the pan along with salt and allow it to cook in medium flame till the tomato gravy becomes thick. Once the gravy is nicely cooked and becomes thick, add ½ cup of water to the pan and mix well. I have some left over potato filling which I have added it to the gravy. This is completely optional.

Finally garnish with chopped coriander leaves and switch off the flame. Take a serving bowl and add the gravy to the bowl. Add the sauteed jalapenos to the gravy and garnish with finely chopped coriander leaves. Finally sprinkle some sesame seeds