BM #90 Week 1 Day 2 -
This is a typical Hyderabadi dish served with Biryani. I have already tried this gravy here and here. We loved both the versions.
My sister shared this recipe with me. Since we are fans of mirchi ka salan with any combination of ingredients, I tried this out.
I was surprised that there was no tomato, cinnamon, cloves etc and not even dhania jeera powder. But trust me on this, the addition of tamarind is the best part. The flavor was too good to pass.
Tip to remember - upon cooling, this gravy thickens and so ensure that the gravy is slightly runny to begin with.
Ingredients -
*Poblano Peppers 3
Cooking Oil 3 Tbsp
Cumin Seeds 1/2 tsp
Onions, finely chopped 1/2 cup
Salt, Jaggery, Red Chili Powder, Garam masala as needed
Coriander leaves, finely chopped for garnish
To Grind -
Peanuts, roasted 4 Tbsp
Sesame Seeds, roasted 2 Tbsp
Poppy seeds, roasted 1 tsp
Coconut Powder 2 Tbsp
Ginger 1 inch
Garlic 3-4 cloves
Tamarind extract 2 Tbsp or as needed
* I usually use 10-12 Banana peppers as is but since the poblano peppers are huge, I deseeds, cut into 1 inch wide and 2 inch long strips.
Method Of Preparation -
In a heated pan, add oil and pan fry the sliced peppers until they are slightly wilted but not cooked through.
Remove the peppers onto a plate and add cumin seeds in the remaining oil.
Saute the onions until they are golden brown.
While the onions are sauteing, grind the ingredients listed under 'To grind', adding as much water as is necessary to make a smooth paste.
After the onions are golden brown, add the paste from the previous step and let it come to a boil.
Add in salt, red chili powder, jaggery and garam masala.
Mix well and gently transfer the pan fried pepper slices.
Cover and let the gravy come to a rolling boil (about 4-5 minutes).
After the gravy comes together, remove form heat and garnish with chopped coriander leaves.
Serve with Pulao or Biryani.
Preparation Time 30 minutes
Serves 4-5
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