Mirchi ka Salan | Stuffed Spicy Jalapeno Curry Recipe
Mirchi ka Salan is a popular Andhara cuisine that is served as a side dish for Biriyani. We usually use the mild chili variety (I have used Jalapeno) so that the the Salan is not very hot. The pepers are stuffed with Potato and then dunked into a sauce made of peanuts, coconut, sesame seeds and few other ingredients.
Servings: 4 people
Calories: 193kcal
Equipment
- Mixer Grinder
- Heavy Bottomed Pan
Ingredients
- 5 nos Jalapeno Pepper or Big Green Chili
- 1 nos Potato Boiled and peeled Potato
- 1 nos Onion chopped
- 2 teaspoon Red Chili Powder
- 1½ teaspoon Salt (adjust to your taste)
- 3 tablespoon Coriander Leaves chopped
- ½ teaspoon Lemon Juice
- 3 nos Tomato
- 1 teaspoon Oil
Grinding Ingredients for making the gravy (salan)
- 2 tablespoon Roasted Peanuts
- 2 nos Garlic cloves
- 1 inch Ginger
- 2 nos Red Chili
- 1 teaspoon Garam Masala
- 2 teaspoon Sesame Seeds (and 1 teaspoon for decoration)
For Tempering
- 1 tablespoon Oil
- 1 teaspoon Mustard seeds
- few Curry leaves
- ½ teaspoon Cumin Seeds
Instructions
Preparation
- Finely chop the onions and keep it aside.
- Puree the tomato and keep it aside
- Wash and dry the jalapeno chilies. Slit the jalapeno and remove the seeds. Removing seeds reduce the hotness of the chillies.
Prepare the filling
- 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 chili and stuff it with the potato filling. Repeat the same for rest of the jalapenos
Cooking the Jalapeno chili
- Heat a pan and add a teaspoon of 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.
Preparing the Salna
- In a mixer, take all grinding ingredients (given under "Grinding Ingredients for making the gravy (salan)") and grind it to a nice paste by adding little water. Keep this aside
Start making the Salna
- 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 puree 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.
- Spicy and Tasty Mirchi Ka Salan is now ready to serve with Biriyani or any Indian breads!!!
Nutrition
Serving: 1serving | Calories: 193kcal | Carbohydrates: 5.2g | Protein: 2.3g | Fat: 18.3g | Sodium: 6.9mg | Potassium: 126.3mg | Vitamin A: 276.6IU | Vitamin C: 9.9mg | Calcium: 57.2mg | Iron: 0.9mg