Subz Mirch ka Saalan


Hyderabadi cuisine evolved in the kitchen of Nizams.This cuisine is highly influenced by the Mugal style…rich and spicy.The herbs and spices used in the dishes as well as the method of preperation gives them these names.Mirch ka Saalan is one of the most popular dishes from Hyderabad,which is served with the ever so popular Hyderabadi Biryani.

For this Blog Hop  organised by Radhika of Tickling Paletes I was paired with Alaysha of schmetterling words . Mirch ka Saalan was her first post for new year and since I had book marked this long back I decided to make it.Yes,I made lot of changes,I used some veggies along with the mirch and omitted tomato .The original recipe is here.Coming to my version of this Saalan……


½ cup............. mixed boiled vegetables
¼ cup............. tofu / paneer cubed
100gms......... big green chillies
Tadka
½ tsp.............. musturd seeds
1tsp................ cumin seeds
¼ tsp.............. methi seeds
¼ tsp.............. nigella seeds(kalonji)
Roast and grind
2tbsp............ peanuts
2tbsp............ sesame seeds
1tsp ..............cumin seeds
Other ingredients
1tbsp............ ginger garlic paste
1tsp.............. green chilly paste
2tbsp............ grated coconut
2tbsp............ onion paste
1/4tsp............ turmeric pwd
½ tsp............. coriander pwd
4tbsp............. tamarind pulp
salt to taste.


Heat oil.
Shallow fry the chillies.
Keep aside.
In the same oil add musturd,cumin,methi and nigella seeds.
Add the onion,ginger garlic and chilly paste.
Cook till light pink.
Add the roasted ground powder and coconut .
Add spices and salt.
Add all vegetables,paneer and fried chillies.
Saute’.
Add water and simmer till oil floats up.




this also goes to  Susan's Black and White Wednesdays


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