MIRCH KA KHATTA MASALA

MIRCH KA KHATTA MASALA

Whenever I think of Hyderabadi cuisine, I think of spicy food and remember the long chillies used in many dishes. I have elsewhere in this blog another dish using these chillies which you may like called "Mirchi Ka Salan." These go well with paired with biriyani/pulaos or rotis.

We love spicy food so it was delight that I saw this recipe pointed out by my friend, Gayatri Praveen Kamath. I have adapted this recipe for "Mirchi Khatta Masala" from Sailu's Kitchen.

We love the long chillies used here. I have elsewhere in this blog another dish using these chillies which you may like called "Mirchi Ka Salan."

Mirch ka Khatta Masala:
Ingredients:

• Oil, 3 tbsp
• Caraway Seeds, (Shah Jeera), 1/2 tsp
• Mint Leaves, (Pudina), chopped, 1 tbsp
• Onion Paste, made from 1 cup of chopped Onions
• Ginger Garlic Paste, 1 tsp
• Tomatoes, chopped, 1 cup
• Red Chilli Powder, 1/2 tsp
• Cumin Powder, 1/2 tsp
• Coriander Powder, 1 tsp
• Long Green Chillies, 10, cut into 2" pieces
• Salt, to taste
• Khus Khus and Melon Seeds Paste, 2 tbsp ( soak 2 tsp each of poppy seeds and melon seeds in a little water for 1/2 hour and make a smooth paste)
• Cooked Chana Dal Paste, made from 2 tbsp of Cooked Chana Dal
• Tamarind Paste, 2 tbsp
• Water, 2 cups
• Garam Masala Powder,1/2 tsp
• Coriander Leaves, chopped, to garnish

Method:
Prepare a coarse paste from 1 cup of chopped onions. Keep aside.
Soak 2 tsp of poppy seeds and 2 tsp of melon seeds in a little water for 1/2 hour and make a smooth paste. Keep aside
Prepare a paste from 2 tbsp of cooked Chana Dal. Keep aside.
Wash and chop the Long Green Chillies into 2" pieces. Keep aside.
In a pan, heat oil and add Caraway Seeds and Mint Leaves. Fry for a few seconds.
Add the coarse onion paste and fry till the oil separates
Add the ginger garlic paste and fry
Next, add the chopped tomatoes, mix well and fry till oil separates
Add chilli powder, cumin powder, and coriander powder and mix well
Now add the chopped green chilli pieces
Add salt to taste, and mix well
Cover and cook on low heat till the green chillies are three- fourth cooked
Add the pastes made earlier:  khus khus and melon seeds paste, boiled chana dal paste and tamarind paste
Mix well
Add water and cook till the chillies are soft
Lastly add the garam masala powder
Garnish with coriander leaves
Serve hot with rotis, rice/pulao