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Mirch Ka Salan (Green Chili Pepper Curry)
By Anita Shah   

Mirch Ka SalanMirch or Mirchi Ka Salan is a popular Hyderabadi dish similar in taste and presentation to Baghare Baingan. This spicy herb-and-condiment concoction makes for a perfect side dish to compliment a main course. You can enjoy it as a relish, or serve it with rice or naan as a meal. The robust flavor is sure to add spice to your menu!


  • Green peppers (seeded banana jalapeño or Anaheim peppers) – 10-12
  • Onion – 1 medium, thinly sliced
  • Desiccated coconut flakes – ¼ cup, unsweetened
  • Sesame seeds – 4 tbsp
  • Coriander seeds (dry dhania) – 2 tsp
  • Cumin seeds (zeera/jeera) – 1 tsp
  • Mustard seeds (rai) – 2 tsp
  • Fenugreek seeds (methi dana) – 1 tsp
  • Peanuts – ¼ cup, unsalted
  • Ginger paste – ½ tsp
  • Garlic paste – ½ tsp
  • Tamarind paste/pulp (imli) – 1 tbsp
  • Turmeric powder (haldi) – ¼ tsp
  • Red chili powder (cayenne pepper) – ¼ tsp
  • Yogurt – ½ cup, preferably plain Greek
  • Sour cream – 1 tsp
  • Oil for making the curry – 1 cup
  • Salt to taste
  • Cilantro (hara dhania) – ½ cup, for garnish, optional


Mirch Ka SalanDry-roast the sesame seeds, peanuts, coriander seeds, cumin seeds, mustard seeds, fenugreek seeds and coconut powder, individually.

Grind these roasted condiments and set aside.

Add 1 tbsp oil and sauté the onion until softened and translucent.

Vertically slit the green peppers and sauté them in a little oil and set aside.

Add remaining oil and sauté the ground condiments.

Add ginger and garlic pastes and cook for 2 minutes.

Add the tamarind concentrate and cook for another few minutes.

Whisk the yogurt and sour cream together in a bowl and add the mixture to the pan.

Add salt, turmeric and red chili pepper powder and mix well until all the ingredients form a smooth paste.

Add water to reach the desired consistency.

Bring the masala to a boil.

Turn down heat and add green peppers.

Cover the pan and let the curry simmer on low heat for 15 minutes.

Garnish with fresh coriander and serve with hot pita or rice.

Prep Time: 15-20 minutes

Cooking Time: 15 minutes

Serves: 6

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