Hyderabadi green pepper curry (Mirchi ka salan)

This is a classic dish of the Hyderabadi Nizams. The Nizams rules Hyderabad and the Deccan plateau from 1724 to 1948, 224 years. Over this period, they developed a prosperous cultural society, music, architecture, art and cuisine. The cuisine is an amalgamation of multiple cultures, Arab and Turkish, from their roots, as well as local Telegu and Rayalseema cuisines. This is one of the many fabulous dishes that arose from this fusion of cuisines.

The dish is rich and packs a punch. The chillies used are a mild and flavourful local long variety called "bhaji ka mirchi." You can easily substitute the long Hungarian or Anaheim chillies for this dish. The dish has a marvellous flavour, is mildly spicy, tart from the tamarind, and is rich in coconut and sesame seeds. Some recipes add roasted peanuts, but our family prefers this dish without the nuts.

The dish also has cultural significance in the region. This class of dishes, rich and layered with oil, were created as a means for the region to preserve food, especially during the hot summer months. The layer of oil that usually covers the dish prevents bacteria from growing. These dishes are kept for up to 1 week, and the flavours usually intensify over that period.

This dish is usually served as a side to biryani, but can also be served as a side on any table with sheermal.

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Ingredients:

1/4 cup oil

2 onions, sliced

8 long peppers

1/2 teaspoon fenugreek seeds

1 teaspoon cumin seeds (jeera)

2 tablespoons ginger-garlic paste

2 tablespoons cumin seeds (jeera)

4 tablespoons coriander seeds (dhania)

4 tablespoons grated desiccated coconut

4 tablespoons white sesame seeds

1/2 teaspoon turmeric

3-4 teaspoons chilli powder, or to taste

4-5 tablespoons water

2 tablespoons tamarind extract

Salt, to taste

3 cups water

Cilantro to garnish

Add the oil to a frying pan and sauté the onions on medium-low heat until well-colored. Remove and drain on paper towels. Set aside. 

Add the long peppers to the same oil and fry until the skin is blistered and the peppers are soft. Remove and drain on paper towels. Set aside till needed. 

Individually dry roast the cumin, coriander, coconut, and sesame seeds until fragrant and lightly coloured. Add them to a blender with the turmeric, chilli powder, and water and grind to a fine paste. Add just enough water to blend the ingredients smoothly. Set aside. 

Heat the same oil, add the fenugreek seeds, and sauté for 1 minute until the seeds are lightly coloured. Add the cumin seeds and give the ingredients a quick turn. Add the ginger-garlic paste and fry for 30 seconds until the ginger is aromatic and no longer smells raw.

Add the spice masala and cook on low heat for 15 minutes until the paste is well-fried and the oil pools on the surface. The masala must be well fried, and be careful to do this step on a low flame so that you do not burn the spices. 

Add the tamarind, salt and water and bring to a simmer. Add the fried chillies and cook covered for 20 minutes until the sauce is thick and the oil has collected on the surface in large pools. Taste for salt. 

Serve at room temperature, garnished with cilantro and biryani or served as a side with sheermal or rice.