Mirchi ka saalan

How to prepare Mirchi ka saalan ?mirchisaalan






  • 10 -12 green banana chillies/ bhaji mirchi (not the hot variety)
  • tamarind –  half a lemon sized ball (soaked in 1/2 cup of water)
  • 1/2 tsp -mustard seeds
  • 1/2 tsp -cumin seeds
  • 1/2 tsp -carom seeds
  • 1/2 tsp -chilly powder
  • 1/2 tsp -turmeric powder
  • 1/2 tsp -garam masala powder
  • a pinch of asafoetida
  • 7-9 curry leaves
  • 3 tbsp -oil
  • salt to taste
  • 1 tbsp -chopped coriander leaves
  • 1/4 cup of roasted peanuts
  • 1/4 cup of grated coconut (fresh or dessicated)
  • 1 1/2 tbsp of sesame seeds
  • 1 tsp of grated ginger


  • To make the gravy, dry roast the peanuts and grated coconut on medium heat in a frying pan and to it add the sesame seeds and grated ginger.
  • Let the above fry for a few minutes until it releases aroma.
  • Remove from heat and keep side in a plate to cool down.
  • Once the mixture is cooled grind into a smooth paste with a help of water.
  • Now to same oil, add mustard seeds and let it pop.
  • To the above, add cumin seeds, carom seeds, asafoetida and curry leaves and let them fry for a minute.
  • Then add the masala paste and tamarind pulp, mix well and cook for about 5 min. or until the oil leaves the gravy.
  • The paste will become very thick so keep adding water as per requirement (it may take about 1-2 cups of water). Stir and simmer for 5 min.
  • Wash and clean the chillies.
  • Slit the chillies vertically making sure not cutting them through.
  • Remove the seeds from inside (this is to reduce the heat of the chillies).
  • In the frying pan add 3 tbsp of oil and heat it on medium high heat and add the cleaned chillies to it and fry them till white (the chillies might splatter so keep in mind to close the pan while frying and keep turning them so they cook evenly from all the sides)
  • Remove the chillies from the oil
  • Now, add the fried chillies and salt to the masala/ gravy cover with a lid and simmer for 5 minutes.
  • Transfer into a serving bowl and garnish with chopped fresh coriander.
  • Serve to Lord Krishna with rice or with chapati/ roti and enjoy His prasadam.