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Wednesday, December 12, 2012,3:03 AM by
Ponmathi Srilekha.S

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MIRCH KA SALAN

Serves :
4

Preparation Time :
20 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Wash and cut the tops off the green peppers, remove the seeds, pat dry and set aside.
  • Dry-roast the coconut and sesame seeds, Cover the pan and shake it continuously over the heat for about 2 minutes. Remove from the heat and grind in a food processor.
  • Heat the oil and fry the onions until golden brown.
  • Add the ground coconut and sesame seeds with cumin, coriander, ginger, garlic, chilli powder, turmeric and salt.
  • Lower the heat and cook, stir continuously for 3 minutes. Remove from heat and leave to cool. Stuff the peppers with this onion and spice mixture.
  • To make the Baghaar: Heat the oil and fry the whole seeds, curry leaves and dried red chillies for about a minute .
  • Lower heat ,add the stuffed peppers with Baghaar, move them gently with a wooden spoon. Fry for 2 minutes.
  • Mix the tamarind paste with the water until smooth, and pour over the peppers.
  • Add the fresh coriander, cover and simmer for about 10 minutes, stir occasionally.
  • Arrange on a serving dish and garnish with the hard-boiled eggs and coriander leaves.

INGREDIENTS

  • 200 ml water
  • 4 green peppers 
  • 2 tablespoons chopped fresh coriander 
  • 1 tablespoon desiccated coconut 
  • 1 tablespoon sesame seeds
  • 6 tablespoons Cooking oil
  • 5 medium onions, peeled and finely chopped 
  • 1½ teaspoons ground cumin 
  • 1½ teaspoons ground coriander 
  • 1 teaspoon diced and crushed ginger root 
  • 1 teaspoon crushed garlic 
  • 1½ teaspoons chilli powder
  • ¼ teaspoon turmeric 
  • 1 teaspoon salt 
  • 1 tablespoon tamarind paste 

Baghaar Seasoned Oil

  • 4 tablespoons Cooking oil
  • ¼ teaspoon white cumin seeds
  • ¼ teaspoon onion seeds
  • ¼ teaspoon mustard seeds
  • ¼ teaspoon fenugreek seeds
  • 4 curry leaves
  • 3 dried red chillies
  • 4 hard-boiled eggs, halved, to garnish

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