small stones when you’re eating, so I
prefer the mortar and pestle.
¼ kg Green
Chillies (Large)
½ cup of tamarind
½ cup of Yoghurt
2 onions (red, medium)
Mirch ka Salan (MkS) Spices:
1 tbsp of dessicated coconut
1 tbsp of sesame seeds
1 tbsp of poppy seeds
1 tbsp of cumin seeds
Regular Spices:
Salt to taste (approx.. ½ tsp)
½ tsp Red chilli powder (or as spicy as
you want to make it)
½ tsp Turmeric
1 tsp Garlic and Ginger paste (can also
be whole if the paste is a problem)
cumin seeds, curry leaves (curry patta)
and dried red chillies
Method:
MkS Spices: Roast the MkS spices
lightly on a flat pan (except the
coconut); Mix all 4 of them together
and if you have a mortar and pestle,
grind the spices down to a fine powder.
Or try a grinder, but the poppy seeds
will be an issue in an electric grinder. If
they aren’t crushed, they’ll feel like
biryani, but you can eat it with naan or
bread as well. It’s all about the spices!
Tamarind: Soak the tamarind in water if
they contain seeds. Once it’s softened,
you need to remove the seeds and use
the tamarind water that’s left over. I