HYDERABADI STUFFED MIRCH KA SALAN

Hello everyone

Mirch ka Salan is one of my favorite veg dish , I can relish on any time. Last time when I posted mirch ka Salan recipe, I promised to soon post stuffed mirch ka Salan recipe too. So today I am here to fulfill my promise and to give you another delicious version of Salan. My kids love stuffed version more than simple one. So thought to prepare it and draft its recipe for you all. Stuffing of moong dal and paneer makes it more exotic and rich. You will not need any thing else to complete it just simple chapatti or plain rice too make it a superb filling and satisfying platter.

Step wise recipe is given below, do try and let me know your experience.

HYDERABADI STUFFED MIRCH KA SALAN

Serves: 3-4

Time: 45 mins

Ingredients 

3-4 fry chilies ( long and thick chilies without hotness), cut in half ( if too long)

2 medium size onions, finely chopped 

2-3 green chilies, finely chopped 

1 tsp ginger garlic paste

1/2 tsp mustard seeds

1/4 tsp asafetida ( heeng)

2-3 springs of fresh curry leaves

1/2 tsp turmeric powder 

2 tsp Kashmiri red chili powder 

1 tbsp tamarind paste

Salt to taste

Oil

For paste:

1/4 cup roasted peanuts 

1/4 cup freshly grated coconut

2 tbsp roasted sesame seeds

2 tsp coriander seeds

1/2 tsp cumin seeds

3-4 dry red chilies 

For stuffing: 

1/2 cup dry yellow moong dal, soaked for 30 mins and drained

200 gms paneer ( cottage cheese), crumbled ( approx 1 cup)

2 medium onion, finely chopped 

2-3 green chilies, finely chopped 

1 tsp ginger garlic paste

1/4 tsp turmeric powder 

1/4 tsp black pepper powder

1/4 tsp garam masala powder

1/4 tsp cumin powder

1/4 tsp curry powder ( optional)

1/4 tsp mustard seeds

1/4 tsp asafetida ( heeng)

2 springs of curry Leaves 

1/4+ tsp chaat masala powder

Salt to taste

Oil

Method:

First of all dry roast coriander seeds then cumin seeds and red chilies till aromatic. Remove in a plate to cool. Now dry roast coconut till it slightly change the colour. Let it cool. Now take all the ingredients under for paste section in a grinder jar and using little water, make a smooth paste. Keep it for later use.

* I used peanuts with skin if you want then can deskin it then use.

Now make a coarse paste of moong dal using little water and keep aside.

Now heat some oil in a wok , add asafetida and mustard seeds. Let them crackle then add curry leaves, saute for a min then add chopped onions and chilies. Let it get little golden then add ginger garlic paste and saute for 2 mins.

 Now add all dry spice powder except chaat masala and saute for a minute. Add moong dal paste and fry till its raw smell goes off, nearly 3-4 mins. Now add crumbled paneer, salt and chaat masala powder. Saute for 2 mins and switch off the flame. Let it cool a little.

Till then slit fry chilies and remove its veins and seeds. Now stuff prepared stuffing in cavities of chilies. If chilies are too long to handle then cut in half.

Now take some oil in a wok and add fry chilies in it. Shallow fry at medium flame , flipping in between carefully so that stuffing will not come out. Cover with lid to ensure even cooking of chilies.

 When they become soft and having nice golden spots on it, remove on a plate and keep for later use.

Now in the same wok add some more oil, if needed, add asafetida and mustard seeds. Let it crackle then add curry leaves. Saute for a min and add chopped onions and green chilies. Saute till little golden , add ginger garlic paste and saute for 2 mins.

 Now add turmeric powder and Kashmiri red chili powder. Saute for a min then add tamarind pulp. Mix well and add prepared paste. Saute for 3-4 minutes .

 Now add required water as per your preference of gravy consistency. Add salt and let it boil. Now add fried chilies with open side up to ensure it filling remain inside the chilies and let it simmer for 5-6 minutes. So that chilies absorb all the flavours.

Now switch of the flame. Garnish with roasted sesame seeds and grated coconut. Serve hot with roti / naan/ paratha/ poori or even with plain rice. 

It tastes heavenly with all of these accompaniments, just try whatever combo you like. 

I kept my gravy of medium consistency but if you want too thick gravy then increase ingredient's quantity in making paste.

* You can adjust tanginess in gravy according to your taste preference by increasing or decreasing tamarind pulp quantity.

Do try this easy yet super delicious nutty flavored side dish and drop down your precious comments and suggestions, they meant a lot.

Happy cooking....