Don’t be daunted by the fairly long list of ingredients and the involved procedure. Almost all are commonly found in an Indian pantry, and I find all the roasting, cooling and blending therapeutic! 🙂 the results are definitely worth it.
From my research on this 500+ year old dish, this way is not the original recipe prepared in emperor Akbar’s royal kitchens. It went through some changes, and what we have now is the version 2.0.
An authentic mirchi ka salan (green chilies in sauce) should be slightly brown in color due to the tamarind pulp.
The flavor profile of this dish is fairly complex: sour from the tamarind, nutty from the sesame and peanuts, creamy from the coconut, and of course, pungent from the star ingredient, the green chilies!
I love this dish for its truly delectable flavor and taste. And for the history!
Try to use mild peppers – definitely stay away from the thai chili and other hot peppers.
If you don’t have peanuts on hand, try with peanut butter. I have done that with the eggplant version and it was awesome!
This recipe is for my husband who loves it!