Pistewala Mirchi Ka Salan

Ingredients list for Pistewala Mirchi Ka Salan

• 1/2 cup Pistachios
• 8-12 Yellow Chillies

Method

1. Blanch, peel pistachios and keep them aside. Slit the chillies. Heat sufficient oil in a deep pan and deep-fry the chillies. Drain onto an absorbent paper.
2. Heat one tablespoon of oil in a pan, add mustard seeds and cumin seeds. When the seeds crackle, add chopped onions and sauté till well browned. Add cinnamon stick.
3. Make a smooth paste of garlic, ginger, blanched pistachios and cloves with a little water Add coriander power and mix well. Add a little water to the ground paste and mix well. Add to the sautéed onions and mix. Add the fried chillies.
4. Deep fry the baby tomatoes in a strainer and add to the gravy. Mix well and cook for five to ten minutes. Serve hot with rice or rotis.
5. Note: The salan masala is also known as tili phalli masala because it has sesame seeds (til) and peanuts (moongphalli).
6. In this dish we have used pistachios instead of peanuts. If you if so wish you can add sesame seeds too while grinding the masala paste.

Nutrition Info