Makai mirch ka salan

If there is one thing that my better half will miss from Hyderabad it is undoubtedly the famous mirch ka salan. Over the last year or so,I posted many Salan recipes including mirch ka salan. This one is my variation on the famed mirch ka salan.
My other salan recipes are as under:
Mirch ka Salan
Gobi aur mirch ka salan
Tamatar aur Chana Dal Ka Salan
Lasan Ka Salan
Dry Fruit Salan

Makai Mirch Ka Salan

American corn - 1 Cup
Bhavnagari chillies, deseeded & sliced thickly - 5
Onions,roughly chopped - 2 Cup
Peanuts, roasted- 2 Tblsp
Sesame seeds (til) - 2 Tblsp
Desiccated coconut- 2 Tblsp
Fennel seeds (saunf) - 1 Tsp
Nigella seeds (kalonji) - 1 Tsp
ginger-green chilli paste - 2 Tsp
garlic paste - 1 Tsp
Red chilli powder- 1 Tsp
Coriander seed (dhania) powder - 1 Tsp
Turmeric powder (haldi) - ¼ Tsp
Tomato Paste - 1 Cup
Tamarind (imli), Lemon ball sized, soaked in ¼ cup of water
Oil - 4 Tblsp
salt to taste

Method:
1.Deep fry the Bhavnagri chillies in hot oil for a few seconds. Drain on absorbent paper and keep aside.
2.Heat the oil in a pan, add the onion paste and saute till it turn golden brown in colour. Add the ginger-chili paste, garlic paste and saute for 3 more minutes.
3.Add chili powder, coriander seed powder, turmeric powder, tomatoes and salt and cook till the tomatoes soften. Cool completely.
4. Grind this to a smooth paste.
5.Roast the peanuts, sesame seeds, desiccated coconut, fennel seeds and nigella seeds over a slow flame till all the ingredients are lightly browned. Powder this and keep aside.
6. Heat oil in a handi. Add in the first paste. Saute for 3 minutes.
7. Add in the second paste (Peanut, sesame, coconut, fennel seeds, nigella seeds).
8. Cook for 3 minutes.
9. Add in the american corn and cook till it is done. Add in the Bhavnagari chillies. Cook for 5 minutes.
10. Add in the tamarind pulp and mix well. Bring to a boil and simmer till oil separates.
11. Serve hot.

Posted in: hyderabadi cuisine,Indian Cooking,Mirch ka Salan recipe,Salan,vegetarian dishes