The procedure to prepare Baghare Baingan and Tamatar ks Salan is also almost the same as this

curry. Also, you can also add any firm fish fillets (Red snapper, Haddock, Cod, etc) to the gravy
instead of green chillies to make it a fish curry/Machli ka Salan . There is no difference, except
for the fact that in Baghare Baingan, brinjals are used; in fish curry, fish fillets are used; in
Tamatar ka Salan, tomatoes are used and in this curry, the green chillies are used.
Hyderabadi Mirchi Ka Salan Green Chillies in a Tangy-Sesame Seeds Sauce
Ingredients:
Green chillies (thick and long, as shown in the picture) 250 gms in weight
For dry paste/masala:
Khus Khus/White Poppy seeds 1 tbsp
Till/Sesame Seeds 1/2 cup/50 gms
Groundnuts/MoomPhalli 1/2 cup/50 gms
Dry desiccated Coconut 3/4 cup/50 gms
Dry roasted Coriander seed/Dhania powder 1 tsp
For gravy:
Canola oil 1/2 cup
Yellow Onions 3, large, sliced slightly thick into semi circular rings
Ginger garlic paste 2 tsp
Salt 1 tbsp
Red Chilli Powder 1 1/2 tsp (optional)
Turmeric/ Haldi 1/2 tsp
Cilantro/ Kothmir 3 tbsp, finely chopped
Thick tamarind pulp 3 tbsp
For baghaar/tempering:
Cumin seeds/ Zeera 2 1/2 tsp
Curry leaves/ Kariyapaak 2 sprigs
Mustard seeds/ Rai 1/2 tsp
Nigella seeds/ Kalaunji 1/3 tsp
Fenugreek seeds/ Methi dana 1/8 tsp
Method:
1. Wash, drain, then pat dry and slit the green chillies. Shake the seeds off the chillies to remove
the extra spiciness (use gloves while you work with chillies to avoid your hands getting burnt
with its chemicals). Keep the stems intact. Keep aside.
2. Heat a small non-stick frying pan at medium high heat and once it is hot, dry roast the
desiccated coconut, sesame seeds, khus khus, peanuts, coriander seeds and 1 1/2 tsp cumin seeds,
all one by one separately for just 2-3 minutes until they are a few shades darker and remove them

into separate bowls. Do not burn the spices. Once cool, rub off the skins of the peanuts. Grind
them all separately in a spice grinder to a fine powder or a smooth paste without adding any
water and keep aside.
3. Heat a large non-stick frying pan at medium high heat, and as soon as it warms up add the
sliced onions. Let the onions sweat and keep stirring them until they are just starting to brown up
in color as shown in the picture below. Once the onions are soft and lightly browned in color,
remove them to a platter and keep aside. Once the dry roasted onions are cool, puree them in a
grinder until smooth. Keep aside.
4. Pour oil in a cooking pot and once hot enough, carefully add the green chillies and cover with
a splatter screen. The oil spits as soon as you add green chillies, so be careful. Stir fry them till
blisters form on the skins. Using a slotted spoon remove the chillies to a platter and keep aside.

Clockwise from top Fried green chillies, roasted desiccated coconut, roasted peanuts,
roasted sesame seeds and fried onions
5. In the same hot oil, add remaining 1 tsp cumin seeds, mustard seeds, curry leaves, nigella
seeds and fenugreek seeds. Let the spices splutter for a minute. Add the pureed roasted onion
paste and immediately cover the pan with a lid for a minute. Lower the heat to medium low and
shake the pan to thoroughly mix. This is done for the mixture to absorb all the flavour from the
baghaar(tempering). Uncover, lower the heat and add ginger garlic paste and fry for 3-4 minutes.
Add the desiccated coconut paste, sesame seed paste, khus-khus paste and peanut paste and stir
fry it for 2-5 minutes or until you see that the mixture comes together and starts leaving oil. Add
the red chilli powder, salt and turmeric. Mix well and keep stir frying it for a further 2 minutes on
medium low heat. Once the raw odor of the peanuts, ginger-garlic paste and coconut is no longer
coming, add the dry roasted coriander and cumin seed powder and chopped cilantro and mix
well. Pour in 3 1/2 cups warm water and the tamarind pulp. Mix well. Add the fried green
chillies and stir. Cover the lid and let cook on simmer for 20-25 minutes while stirring frequently,

until the oil has all separated and the chillies well cooked in the masala gravy. Remove from heat
and serve the curry.
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