Mirchi Ka Salan | Curry With Green Chilies

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Mirchi Ka Salan made with banana peppers is a mildly spicy subzi that can be a good side dish for Roti or Chapathi.

Prep Time10

Cook Time40

Total Time50

Course: Lunch Recipes, Side Dishes

Cuisine: Indian, North Indian

Diet: Vegetarian

Servings: people

Calories: 294kcal

To make the salan paste – Dry-roast all the ingredients mentioned under salan paste individually. Let them cool down a bit and then grind it into a smooth paste adding little water. Keep aside.
Heat oil in a Kadai and then deep fry the prepared green chilies. Remove and drain on a paper towel and keep aside. I used large banana peppers (the ones we use to make bajji) and hence I sliced them into two and used it to make the subzi. If using long green chilies, just slit them (don’t separate) and then use them.
Slice the onions and then roast them in a pan without adding oil, or just add ½ teaspoon of oil and roast them until the raw smell disappears. Cool it down and then grind it into a smooth paste. Keep aside.
Heat about 2 tablespoon of oil in a wide pan. Add the mustard seeds and when they begin to splutter, add the curry leaves and the ginger garlic paste. Sauté for 2 mins. Now add the onion paste and fry for about 6-7 mins.
Now add the ground salan paste, salt, and tamarind paste. Mix well and add about a cup of water. Let the gravy simmer for about 5-7 mins
Now add the fried chilies and cook on low heat till the oil separates and comes to the surface. The gravy should neither be too thick or thin, so adjust the gravy based on how it looks at this stage.
Serve hot with rice or rotis!

Serve hot with rice or Rotis!