Mirchi Salan (Curried Jalapeño Peppers) Recipe Recipe

Name: Mirchi Salan (Curried Jalapeño Peppers) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons vegetable oil, divided; 6 jalapeno peppers split lengthwise, seeds and ribs removed; 1 tablespoon toasted and ground cumin seed; 1 teaspoon toasted and ground black mustard seed; 1/2 teaspoon toasted and ground fenugreek seed; 2 tablespoons toasted and ground peanuts; 1 1/2 teaspoons toasted and ground sesame seeds; 1 tablespoon red chili powder; 1/2 tablespoon turmeric powder; 6 medium cloves minced garlic (about 2 tablespoons); 1/2-inch piece of ginger, grated (about 1 tablespoon); 1 tablespoon tamarind pulp; 1/2 cup shredded coconut flesh; 10 curry leaves; 1 small onion, finely chopped (about 1 cup); 1 cup water; Kosher salt; 1/2 teaspoon sugar

Servings: persons

4 tablespoons vegetable oil, divided
6 jalapeno peppers split lengthwise, seeds and ribs removed
1 tablespoon toasted and ground cumin seed
1 teaspoon toasted and ground black mustard seed
1/2 teaspoon toasted and ground fenugreek seed
2 tablespoons toasted and ground peanuts
1 1/2 teaspoons toasted and ground sesame seeds
1 tablespoon red chili powder
1/2 tablespoon turmeric powder
6 medium cloves minced garlic (about 2 tablespoons)
1/2-inch piece of ginger, grated (about 1 tablespoon)
1 tablespoon tamarind pulp
1/2 cup shredded coconut flesh
10 curry leaves
1 small onion, finely chopped (about 1 cup)
1 cup water
Kosher salt
1/2 teaspoon sugar

1
Heat 2 tablespoons oil over medium heat in a heavy bottomed lidded saucepan until shimmering. Slide in the peppers and fry until skin is lightly charred, about 5 minutes. Transfer to a paper towel-lined plate. Do not wipe out saucepan.
2
Combine cumin, mustard, fenugreek, peanuts, sesame seeds, chili powder, turmeric, garlic, ginger, tamarind, and coconut flesh in a small bowl.
3
Return pan to medium heat and add remaining oil. Heat until shimmering. Add the curry leaves and stir as they splutter, immediately add the onions and cook, stirring frequently, until translucent, about 5 minutes. Add spice paste and cook, stirring frequently until fragrant and oil separates from the spice paste, about 12 minutes.
4
Add water, salt and sugar to the mix. Stir and close the lid. Reduce to a simmer and cook for 10 minutes. Add the peppers and allow to cook without the lid for another 5 minutes until the flavor of the gravy infuses into the peppers. Serve hot with any Indian meal.

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 tablespoons vegetable oil, divided, 6 jalapeno peppers split lengthwise, seeds and ribs removed, 1 tablespoon toasted and ground cumin seed, 1 teaspoon toasted and ground black mustard seed, and more.

Yes, Mirchi Salan (Curried Jalapeño Peppers) Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mirchi Salan (Curried Jalapeño Peppers) Recipe

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