Anaheim Peppers from My Veggie Garden
In mango mirchi, chillies are stuffed with green mango and pan-fried to golden. Easy to prepare and a tasty side dish, this is a must try recipe for sour mango-hot chilli flavor fanatics.
(for one or two meals)
4 chillies, (banana pepper or anaheim variety)
1/2 cup, cut mango pieces
1 tablespoon, sesame seeds
1/4 teaspoon, cumin seeds
1/4 teaspoon, salt or to taste
1 tablespoon, peanut oil
Mango: In a cast iron pan, add and dry-toast sesame seeds and cumin seeds to fragrance. Cool. Take them in a mixer. Grind to fine powder. To this sesame mix, add mango pieces and salt. Blend to fine paste without adding water. This is mango stuffing.
Mirchi: Cut off the stem and make a vertical slit. Remove the seeds. Gently open and stuff the chillies with mango stuffing. (If chillies are long, cut into two equal length pieces and then stuff.)
Mango Mirchi: Heat a cast-iron skillet. Add oil and heat over medium heat. When oil is hot, place the chillies in a single layer. Cook until golden brown. Using a spatula, gently turn the mango mirchi to other side and cook to brown. Remove and serve hot.
With sour-spicy taste, Mango mirchi makes a memorable side dish to rice and roti with dal, dahi or subji combination.
Mango Mirchi Cooking in a Cast-Iron Skillet
Mango Mirchi ~ for Meal Today
Summer in Houston seems similar to summer in Andhra. If you venture out in the afternoon, you’d sure get a blinding headache from the radiant heat. It is so hot right now, even Tabasco sauce would seem milder. One could cool off with a drink of Tabasco sauce… weatherman joke on local TV. But anyway, to counter the heat with something hotter, I made mirchi-ka-salan with banana peppers from the backyard. Bharathiyan way to keep the cool during hot months.
Mirchi Ka Salan with Banana Peppers
(for four adults, for two meals)
Mirchi (Banana Peppers)
10 medium-sized banana peppers
Slice into half and remove the stem, white pitch and seeds. Cut the peppers to bite-sized pieces. (Wear gloves for sensitive skin.)
To prepare salan, we need the following ingredients.
1/4 cup peanuts – roasted and skins removed
1/8 cup sesame seeds – toasted
4 dried red chillies (Indian variety)
1 tablespoon – coriander seeds
1/2 teaspoon – cumin
4 cloves and 1 thumb length piece of cinnamon
1×1 inch piece of ginger and 2 garlic cloves
1/2 teaspoon salt
2 tablespoons thick tamarind pulp
Fry the spices to fragrance on low heat. Take the roasted spices and other ingredients mentioned in the list above in a blender. Add about a cup of water and grind the ingredients to smooth paste. I usually add about a tablespoon of jaggery/sugar to this mix, to bring a mild-sweet flavor to salan paste.
Making of Mirchi ka Salan:
In a pan, heat about a tablespoon of peanut oil. Add the banana peppers. Saute to tender. Add the prepared salan paste. Add about half cup of water and mix. Have a taste, and adjust salt, sour(tamarind), sweet(jaggery) levels to your liking.
Cover the pot and simmer for about 15 to 20 minutes on medium-low heat, stirring in-between. The color of salan sauce darkens and thickens. Mirchi ka Salan will be ready. Taste great with chapati or rice.
Mirchi Ka Salan with Chapati ~ Meal Today and For JFI:Mirchi at Vysh’s Cardamom
© Recipe and Photos Copyright 2009 Indira Singari.