Wednesday, September 18, 2013

Mirchi Ka Salan Spicy Green Chili Pepper Curry

I have been meaning to share this recipe with all of you, but afraid that you will be to overwhelm with the list of ingredients needed for this recipe. Also this is not your usual curry with vegetables, or meat, this is really spicy and no other vegetable in it, other then green chili pepper. If you really are going to make this, I suggest that you substitute the green chili pepper with Italian long green pepper, Italian sweet pepper, or Mexican sweet pepper. It will still taste delicious, only less spicy. But if you are courageous enough, and used to with spicy food, why not give it a try. You might enjoy this.

Above photo on right, is the photo of Nigela flower just in case if you never seen it before. I am not sure wether the seed is actually the same Nigela seed use in Indian cooking. I collect the seeds to scatter them around my garden, never used them in my cooking. To be save, I just bought the seed from Indian grocery store.


¼ cup raw peanut
1 tsp sesame seeds
4 funegreek seeds
¼ cup dry coconut

10 dry red chilies
1 cinnamon stick
3 cardamoms
3 cloves
1 tsp mustard seeds
¼ tsp nigella seeds
1 large onion, chopped
2 tbs canola oil
very small pinch of hing/asafoteida (optional)
1 tsp turmeric
1 tbs ginger paste
1 tbs garlic paste
15 curry leaves
1 tsp chili powder
2 tsp ground coriander
2 tsp ground cumin
2 cup water
¾ cup yogurt
1 tbs tamarin concentrate
jagery or sugar, just to taste (about 1 teaspoon)
15 sweet Mexican green pepper or sweet Italian pepper

Put peanut in a skillet and roast over medium heat for about 3 to 5 minutes, add sesame seeds, funegreek, and dry coconut, roast until coconut is browned. Take the skillet out of the heat. Place the content into a blender, add a little water, then blend until smooth. Set aside until needed.

Return the skillet to the stove, turn the stove on medium low, add oil, and when the oil is hot, add red chilies, cinnamon stick, cardamoms, cloves, mustard, and nigella seeds, stir, then add onion. Continue to fry and stir from time to time until onion is soft and a little brown. When onion is soft and a little brown, add a little bit of hing, turmeric, ginger paste, garlic paste, and curry leaves, stir to mix. Then add 1 cup of water, chili powder, ground coriander, ground cumin. Continue to cook until liquid is reduce in half, then add the rest of the water, stir to mix.

Add yogurt, the peanut-coconut mixture, tamarin and jageri or sugar, stir well. Cover the pan with lid, continue to cook until the sauce is thicken a little, about 5 minutes. Now add green chili pepper, stir to coat them well, cook another 10 minutes.

Transfer to a serving bowl, and serve with steam basmati rice.

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