Mirchi ka Salan
Hyderabadi green chilies braised in a nutty, tangy peanut and sesame sauce with tamarind and jaggery. A signature vegetarian Telangana dish—spicy, sweet, and deeply savory.
- Total time
- 45 min
- Servings
- 4
- Calories
- 285
- Protein
- 10g
Ingredients
- ¾ cup roasted unsalted peanuts
- 3 tbsp sesame seeds
- 2 tbsp coconut, desiccated unsweetened
- 1.5 tbsp tamarind paste
- ½ cup water
- 10 whole large green chilies (8-10 medium, preferably Telangana or banana peppers)
- 2 tbsp coconut oil or neutral oil
- ½ tsp cumin seeds
- 1 medium onion, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp jaggery (gur) or brown sugar
- ½ tsp salt to taste
Instructions
- 1
Toast sesame seeds in a dry skillet over medium-low heat, stirring often, until fragrant and lightly golden, ~2 minutes.
- 2
Transfer sesame seeds to a blender with peanuts, coconut, tamarind paste, and water.
- 3
Blend into a smooth, pourable paste. Add a splash more water if it's too thick.
- 4
Slit each green chili lengthwise from stem to tip, leaving the stem attached. Scrape out seeds with a small spoon.
- 5
Heat oil in a large saucepan over medium until shimmering, ~60 seconds.
- 6
Add cumin seeds and let sizzle for 15 seconds until fragrant.
- 7
Add sliced onion and cook, stirring often, until golden brown, ~6 minutes.
- 8
Stir in minced garlic and cook for 30 seconds until fragrant.
- 9
Pour in the peanut-sesame paste and stir to combine evenly.
- 10
Gently arrange slit chilies in the sauce, stem-side up. Pour any remaining sauce over them.
- 11
Bring to a gentle simmer, then lower heat to medium-low and cover.
- 12
Simmer for 15–18 minutes, stirring occasionally. Chilies should be tender; don't let them burst.
- 13
Stir in jaggery and taste for salt. Adjust to balance spice, sweet, and tang.
- 14
Simmer for 2 more minutes, uncovered. Sauce should coat a spoon lightly.
- 15
Transfer to a serving bowl and drizzle with a little extra sesame oil if desired.
- 16
Serve hot with steamed basmati rice or flatbread.
Tools you’ll need
- blender
- large saucepan with lid
- skillet (for toasting seeds)
- small spoon or melon baller (for seeding chilies)
- wooden spoon or spatula
- serving spoon
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