Pistachio Free Vegan Hyderabadi Mirchi Ka Salan
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Learn more →Ingredients
4 servings
For the chiles
- 8 large bhavnagri or banana peppers (about 5–6 inches each), slit lengthwise, seeds removed if desired
- 3 tbsp neutral oil, divided
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
- 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
- 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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