Mirchi ka Salan

Lifestyle Parenting, Household Affairs and Cuisine corner
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I need to make bhaghari mirch ka salan.
It’s a hyderabadi dish that is very, very similar to bhagharay baingan.

I have made it in the past, but mine does not have the green tint that I’ve seen in the more authentically made dish. The oil in my salan has a red tint and it needs to have a green tint.

I need to figure out what I am doing wrong…

Please post the recipes that you have…thanks.

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Re: Mirchi ka Salan

mmm muzna stop
you are making my mouth water.

i've only had it once at the mehndi of my friend who got married to a hyderabadi

it was so yummy but loaded with oil

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Re: Mirchi ka Salan

yeah...it is loaded with oil.....

But the masala is so amazing........!

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Re: Mirchi ka Salan

Woah! The recipe I found had so many masalay in it. But didn’t mentioned anywhere about green tind :bummer: tint. Last time I had one was yellowish but finger licking good :yummy:

Well if u like tomatoes, here’s a quick chilly fix.

Pour a dab of oil in frying pan. Slice 4 tomatoes, fry them until they’re soft like pulp. Cut up some green chilies 6, 7 according to ur desire, slitting them is actually better than chopping. Add them to the tomato gravy. Sprinkle it with little bit of red chilly powder and some salt. Simmer it on med-low heat until oil starts to separate. Its really good with pholka or like an afternoon snack.

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Re: Mirchi ka Salan

lal mirch nahin daltay hay.n u have to use the big green chillis ,pakistan wali,kafi sari tu give the oil that green tint,use a paste,coriander,mint n lotsa chilli.

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Re: Mirchi ka Salan

I tried this solution without the laal mirch.
And yes, I used lots of those green mirch......but it still didn't work cuz mainly the "green" mirch that we use here is the one known as "hot banana peppers" and these are usually more yellow than green.

I'm thinking I should try it with jalapenos. They are darker green.......

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Re: Mirchi ka Salan

Food color???
Sorry just an idea. :)

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Re: Mirchi ka Salan

I think jalapenos should work to give it the green tint. Don't make that mirchi ka salan at home but make achar gosht with jalapenos and the masala gets a green tint because of the steamed jalapenos.

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Re: Mirchi ka Salan

So this salan is made just as DB described it?

Can we use the regular serrano peppers (patli mirch like the one in Pak) or jalapeno?

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Re: Mirchi ka Salan

I think I might try that sometimes.

kia karuuu.
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Re: Mirchi ka Salan

Look for thai green chillis, those are the true patli small green mirchi that you get in pakistan (tatayaah mirch) which is really hot and it has amazing coloring too.

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Re: Mirchi ka Salan

appun ki paki mirchi ka tu bohat rang nikalta hay, i think our mirch is dyed like our frozen peas r. use food coloring.

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Re: Mirchi ka Salan

i havent tried this personally but if u want so much for ur salan to have an original green color u cud soak up a lot of mirchain in the oil, i am sure the oil will turn green.cook in that oil with fresh green chillies.

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Re: Mirchi ka Salan

DB described a timatar ki chutney which in our house we eat w/ alloo ka parathas.

You can use Olive Oil to give it a green tint as well :D

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Re: Mirchi ka Salan

Muzna, please post the recipe

:flower1:

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Re: Mirchi ka Salan

Aww sweets! Nahi its actually a chutni, ppl like to eat with nashta items and stuff. But its soooo good … and so yummy for chatoori girls like us. So quick and easy. It tastes even better with plain chapati, or even bread. I make this sooo much! U can use any chilly u like? I prefer the patli one that u’ve mentioned :clown: oh and don’t try it with olive oil if u don’t like the flavour of it, use regular oil. Otherwise it’ll taste rather different.

Here’s a quite complicated recipe with millions of spices (which don’t even exist on my shelf), that I’d most probably only try if I have no other option :smiley:

Mirchi ka Salan (Tangy Chilli Gravy)
Ingredients

250 gm: Large green chillies/capsicum
100 gm: Sautéed onion paste
25 gm: Ginger garlic paste
10 gm: Coriander leaves
05 gm: Mustard seeds
02 gm: Cloves
05 gm: Curry leaves
50 gm: Tamarind
50 gm: Cooking oil
Salt

Salan Paste
» 50 gm: Coconut
» 50 gm: Peanuts
» 20 gm: Coriander seeds
» 15 gm: Sesame seeds
» 10 gm: Cumin seeds
» 05 gm: Peppercorns
» 05 no: Red Chillies

Method
Slit and deep fry the green chillies in hot oil. Remove and keep aside.
Roast and grind together ingredients for the paste.
Soak the tamarind in a cup of water and extract pulp.
Heat oil and add the mustard seeds, when crackling add the cloves and the curry leaves.
Mix the sautéed onion paste and stir for 3 minutes.
Add the salan paste and continue stirring.
Pour 15 ml of water at intervals to avoid paste sticking to the pan.
Add the tamarind pulp and 50 ml of water. Stir for 5 minutes until the gravy resembles the consistency of a sauce.
Add the salt and the fried chillies to the hot gravy.
Boil the gravy for 1 minute.
Remove and garnish with finely chopped coriander leaves

http://www.surfindia.com/recipes/mirchi-salan.html

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Re: Mirchi ka Salan

I like DB very much ..pata nai q :konfused:..

Aik LaRki ko dekha tau aisaa lagaa *blush*
Aik LaRki ko dekha tau aisaa lagaa *blush*
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Re: Mirchi ka Salan

yaar yeh grams kaisay napoon?

chamach likho na :bummer:

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Re: Mirchi ka Salan

Ok now I am confused. Mirhci ka salan is not using the teekhi mirch? the recipe DB has posted has the shimla mirch. So teekhi mirch ki chutney is different than shimla mirch ka salan?

Thanks for posting the recipe DB. I am going to try it one of these days InshaAllah and will let you know how it turns out.

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Re: Mirchi ka Salan

I don't use shimla mirch. I use the long, hot, yellow, banana peppers.....but recipe is very similar to the one that DB has posted.

The Thai chillies are too small for this.