Looking for a delicious, mildly spiced curry? Try this Mirchi Ka Salan with Shishito Peppers, a rich and aromatic Hyderabadi-style curry made with a creamy peanut and sesame seed paste. Despite the name, this dish isn’t overly spicy, thanks to the naturally mild shishito peppers.
– Heat a pan or kadai and dry roast the peanuts, poppy seeds, sesame seeds, two tablespoons of coconut, and fennel seeds until the coconut turns golden brown.
– Let the mixture cool, then grind it into a smooth paste.– In a wide pan or Dutch oven, heat two tablespoons of oil and temper the mustard seeds and cumin seeds once the oil is hot. Add the chopped onion, curry leaves, and ginger-garlic paste, then sauté until the onions turn translucent.
– Stir in the chopped shishito peppers and sauté for a couple of minutes before adding the tamarind paste mixed with water.– Next, mix in all the spices—cumin powder, coriander powder, red chili powder, garam masala, and salt—ensuring everything is well combined. Pour in an additional ¼ cup of water and cook until the shishito peppers become soft and tender, which takes about 4 to 5 minutes.
– Once the peppers are cooked, add the jaggery and mix well. Now, incorporate the ground paste, mix thoroughly, and add another ½ cup of water, allowing the salan to cook until it thickens.– Finally, garnish with cilantro and turn off the heat. Serve hot with rice or your choice of bread.
Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.