- 1) 8/10 green or red fresh chilies
- 2) 1 ½ cup roasted groundnuts
- 3) 1 Tablespoon sesame seeds
- 4) 1 teaspoon poppy seeds
- 5) 2 tablespoon desiccated coconut
- 6) 2 tablespoon tamarind pulp
- 7) 2 chopped onions
- 8) 1 teaspoon cumin seeds
- 9) 8 pepper corns
- 10) 1 inch ginger, sliced
- 11) 1 teaspoon red chili powder
- 12) 1 tablespoon sugar or gur
- 13) Salt to taste
- 14) Oil, as required
- 15) ½ teaspoon each turmeric and asafoetida
To make salan
1) Slit the chilies on one side and remove as many seeds as possible.
2) Dry roast the sesame seeds, poppy seeds and coconut. Add ground nut and
grind to a powder. Take half of this powder aside and add salt and little tamarind pulp to it.
3) Stuff the chilies with this mixture. Shallow fry the chilies till they are brown. Remove from pan and keep aside.
4) In the same pan, add some more oil and add cumin seeds.
5) Add the peppercorns, ginger, turmeric, asafoetida and then add the groundnut powder.
6) Fry for a while and when you see the oil separated, add the chopped onion and fry till whole
mixture turns brown.
7) Add red chili powder and remove from fire and cool.
8) Grind it to a fine paste by adding water.
9) Put it again in the pan, and simmer. Add salt, remaining tamarind pulp, sugar or gur.
10) Cover and simmer on low heat, till the oil separates.
11) Add in the fried chilies and enjoy with Biryani or plain rice or roti.