Anti Inflammatory Vegan Hyderabadi Mirchi Ka Salan

Total time1 hr 5 min

Prep time25 min

Cook time40 min

Anti Inflammatory Vegan Hyderabadi Mirchi Ka Salan

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Ingredients

4 servings

For the chiles

8 large bhavnagri seeds or banana peppers (about 5–6 inches each), slit lengthwise, seeds removed if desired
3 tbsp neutral oil, divided
Chosen Foods Oil Avocado Refined - 250 Ml Great Value Refined Avocado Oil 25.5 fl oz Lowes Foods Avocado Oil
Laura Lynn Avocado Oil
Field Day Refined Avocado Oil
See all

For the gravy paste

⅓ cup raw peanuts
3 tbsp sesame seeds
3 tbsp unsweetened desiccated coconut
1 medium yellow onion, roughly chopped
1 tsp coriander seeds
½ tsp cumin seeds
½ tsp black peppercorns
½ cup water, for blending

For the curry

3 tbsp neutral oil
½ tsp mustard seeds
½ tsp cumin seeds
10 fresh curry leaves
1 tsp ginger paste
Chef's tip
Use freshly grated ginger - the same amount as the paste.
1 tsp garlic paste
1 tsp ground coriander
½ tsp ground cumin
½ tsp turmeric
½ tsp red chili powder
2 tbsp tamarind paste
1 tsp jaggery sugar or coconut sugar
Ingredient note
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1.1 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid coconut sugar, please tap it and change its rating to Red.
1 ¼ cups water
1 tsp salt, or to taste

For serving

fresh cilantro, roughly chopped (optional)

Instructions

1
Heat 1 tbsp of the oil (from the chile section) in a large skillet over medium-high heat until shimmering. Add the slit peppers in a single layer and cook, turning once, until lightly blistered and bright green, about 3–4 minutes total. Transfer to a plate and set aside.
2
In a small dry skillet over medium heat, toast the peanuts, stirring frequently, until golden and fragrant, about 4–5 minutes — watch closely as they can brown quickly. Transfer to a plate. In the same dry skillet, toast the sesame seeds, stirring constantly, until pale gold, about 1–2 minutes, then add the desiccated coconut and toast for 30 seconds more until lightly golden. Transfer to the plate with the peanuts and let cool for 5 minutes.

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