Ingredients with Measurements:
- 8-10 medium-sized green chilies
- 1 large onion, finely chopped
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 2-3 cloves
- 1-inch cinnamon stick
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 cup tamarind pulp
- Salt to taste
- 2 tbsp chopped coriander leaves
Special equipment needed:
- Mortar and pestle or spice grinder
Step-by-step instructions:
1. Wash the green chilies and slit them lengthwise. Remove the seeds and keep aside.
2. In a pan, heat oil and add cumin seeds, mustard seeds, fenugreek seeds, fennel seeds, coriander seeds, cloves, and cinnamon stick. Fry for a minute.
3. Add chopped onions and fry until they turn golden brown.
4. Add turmeric powder, red chili powder, cumin powder, coriander powder, and garam masala powder. Fry for a minute.
5. Add tamarind pulp and salt to taste. Mix well.
6. Stuff the green chilies with the prepared masala.
7. In a pan, add the stuffed green chilies and the remaining masala. Add enough water to cover the chilies. Cover and cook on low heat for 20-25 minutes or until the chilies are cooked.
8. Garnish with chopped coriander leaves.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Cook on low heat.
Serving size:
4-5 servings
Nutritional information:
Calories: 150
Fat: 8g
Carbohydrates: 18g
Protein: 3g
Substitutions for ingredients:
- Green chilies can be substituted with bell peppers.
- Tamarind pulp can be substituted with lemon juice.
Variations:
- Add boiled potatoes to the salan for a more filling dish.
- Use different types of chilies for a spicier or milder version.
Tips and tricks:
- Use gloves while handling the green chilies to avoid irritation.
- Roast the spices before grinding them for a more intense flavor.
- Adjust the amount of tamarind pulp according to your taste.
Storage instructions:
Store the leftover salan in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the salan in a pan on low heat until heated through.
Presentation ideas:
Serve the salan in a bowl with chopped coriander leaves on top.
Garnishes:
- Chopped coriander leaves
- Fried onions
Pairings:
- Rice
- Roti
- Naan
Suggested side dishes:
- Raita
- Salad
Troubleshooting advice:
- If the salan is too sour, add a pinch of sugar to balance the flavors.
- If the salan is too thick, add more water.
Food safety advice:
- Wash the green chilies thoroughly before using.
- Store the leftover salan in the refrigerator.
Food history:
Bharvan Mirch Ka Salan is a popular dish from the Indian state of Andhra Pradesh. It is a spicy and tangy dish that is usually served with rice or roti.
Flavor profiles:
Spicy, tangy, and flavorful.
Serving suggestions:
Serve the salan hot with rice or roti.
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Region: Indian