Mirchi Ki Salan: (Hyderabadi Dish)

Its actually aside dish for Hyderabadi Biriyani.

Ingredients:

Turmeric powder 1/2 tsp.
Coriander seeds powder1/2 tsp.
Cumin seeds
Salt to taste
2 spoon tamarind paste
Grated dessicated coconut
2-3 pinches asafoetida

Roast each separately and powder them together:

1 tbsp. peanuts
1 tbsp. sesame seeds
1 tsp. cumin seeds

Fry in little oil and wet grind these to paste:

1 large onion
1 large tomato
1 tsp. garlic grated
1 tsp. ginger grated
1 tsp. chironj

Method:

1. De seed and remove stalk of chillies.(One can still have seeds for hot gravy)

2. Put plenty of water and boil... adding a little salt. Put chillies in boiling water cook till it is whitish in colour.

3. Drain and chop into large sections (or keep whole).

4. Heat oil in a large frying pan. Add chillies...fry for a minute. Set aside.

5. Add cumin seeds, allow to splutter. Add curry leaves too. Followed by asafoetida, ground paste and coconut. Stir and cook for 3-4 minutes.

6. Add ground powder, masala powders, simmer till oil separates. Add salt, tamarind paste and a cup of water.

7. Add chillies... boil till gravy is thickened and oil floats on top.

Serve hot with parathas or chapattis or Dhum Biriyani.