I made this very famous Hyderabadi Mirchi ka Salan to go with Qabooli. This is my 2nd bonus recipe for this week. This dish is similar to the Mixed vegetable salan I have already posted, but the spices used are slightly different. I tasted this at a restaurant long time back and wanted to recreate at home. I used eggplant and mirchi (chilies) in this recipe, but you can use just mirchi too. Recipe is from Zaiqa.net.
10EggplantsBaby - make an 'X' and make sure not to cut them into pieces
3MirchiBig (Chiles) (chopped into 2" pieces)
1tspchili powderRed (or to taste)
1Onion- large, chopped
Make Masala: Dry roast sesame seeds, poppy seeds, peanuts and coconut separately lightly browned. Remove into a bowl. Once the mixture cools slightly, grind this to a smooth paste.
Heat 2tsp oil in the same pan; saute onions until lightly browned. Remove from the pan and grind them into a smooth paste.
Make Salan/ Curry: Heat 1tbsp oil on medium-high flame; add baby eggplants and cook until all the sides are blistered and they are fork-tender. Remove onto a plate.
Next add the chiles and cook until the skins are blistered. Remove onto the plate.
In the same pan; heat 2tbsp oil, add cumin, mustard and nigella seeds; once the seeds start to splutter, add the onion paste and cook for 1-2 minutes, so that the onion paste absorbs the flavor from tempering.
Next add the ginger-garlic paste and cook for 1 minute. Next add sesame-peanut paste and cook covered for 3-4 minutes.
Next add tamarind paste, red chili powder, salt, sauteed eggplants and mirchi along with 2-3 cups of water. Mix well. Lower the heat to medium-low, cover the pan and cook for 20-25 minutes or until the veggies are completely cooked through the gravy is thick.
Serve with any rice preparation or roti. I served with Qabooli.