Mirch ka salan

This is a colourful curry. A little tangy and very tasty too. I had these Capsicum in my refrigerator.They had not found better use after being in the limelight when they were used as topping for these pizza.I thought it was high time i used these before they start revolting .



Capsicum(Yellow, Green and Red) 1 each

Tamarind small marble sized

Cumin Seeds 1 tsp

Fenugreek seeds 1 tsp

Nigella seeds 1 tsp

Mustard Seeds 1 tsp

Chilli powder 2 tsp

Turmeric Powder 1/4 tsp

Coriander powder 3 tsp

Cumin Powder 2 tsp

Oil 2 tbsp


Peanuts 2-3 tbsp

Sesame seeds 2 tbsp

Cumin seeds 2 tsp

Oil for shallow frying


Tomatoes 3

Onions 1

Ginger 1/2 " piece

Garlic 2 cloves

Coconut 2 tbsp


Roast the peanuts,sesame and cumin together in a dry pan. Cool and make it

into a fine powder.

Soak tamarind in warm water and squeeze out the pulp. WE need approximately 3 tbsps

Grind all the ingredients under the masala paste into a smooth paste in a mixer

Cut the capsicum into long strips. Fry these in hot oil and keep aside. I did not deep fry them , but only shallow fried these.

Heat 2 tbsp of oil in a pan and mustard seeds. When it crackles add cumin,

Nigella and Fenugreek seeds.

Now add the masala paste to this and fry well.

When good aroma comes out add the dry masala powders to this.Saute again

Now add the tamarind pulp and mix well. Add 11/2 cups of water and cook it in

medium flame.

when the gravy starts boiling add the fried capsicum, salt and let it simmer till

it thickness.

Switch off the stove and serve warm with any Indian bread.

Sending this to C for Colourful Curries

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