The recipe comes from a "new" cookbook I have acquired: Madhur Jaffrey's A Taste of India. I say "new" because although new to me, this book was first published in 1985 and is currently out of print! I read about this book on Anita's blog and knew right away that I wanted to read it and cook from it. Having no luck finding a copy in the local library, I used a gift card given by my darling friend Sujayita (yes, I am so spoiled!) and found a copy online. The recipe calls for green peppers (bell peppers/ capsicums). I used a mixture of green peppers and red peppers for this dish and was very pleased with the sweet and delicately smoky flavor contributed by the red peppers. It also made the dish quite colorful and festive. Of course, one could use any peppers that are available. Don't skip the lemon juice; from what I can tell, it really pulls the flavors of this dish together.
Mirchi ka Salan
3 medium-large green peppers
2 medium-large red peppers
1/2 C sesame seeds
1 t desiccated coconut (unsweetened)
2 T oil (I use peanut oil)
1/2 t nigella seeds/ kalonji
1 t mustard seeds
1 t cumin seeds
2 medium onions, chopped fine
2 green chillies, chopped fine
1/2 t red chilli powder (or to taste)
salt to taste
1/2 lemon, freshly juiced
1. Grind the sesame seeds and desiccated coconut into a fine powder in a spice grinder.
2. Cut the peppers into thick slices.
3. Heat 1 T oil in a heavy pan. Fry the pepper strips on medium-high heat until charred at the edges and slightly wilted. Remove them and set them aside.
4. Heat 1 T oil in the same pan. Temper it with nigella seeds, mustard seeds and cumin.
5. Saute the onion and chillies until the onions are transluscent (but not browned).
6. Add the salt, red chilli powder and sesame-coconut powder and saute for a few minutes.
7. Add a cup of water and bring to a boil. Simmer for 5 minutes. Add the peppers, simmer for a couple of minutes more, then turn off the heat.
8. Stir in the lemon juice before serving.
This is a delicious way to eat those nutritious peppers! The sesame seed paste gives a very pleasantly bitter, rich, grown-up flavor to the vegetables; very enjoyable. For a well-known classic, this dish came together in minutes. I would love to experiment with this recipe- using other vegetables to make some non-classic variations. I imagine some fleshy (for lack of a more appetizing word!) veggies like ridge gourds and zucchini would be delicious in this sauce. Other chillies like poblano peppers would also work beautifully, I think.
I wanted to make some piping hot parathas to go with the vegetable dish. Putting together a use-it-or-lose-it bunch of wilting scallions (also called green onions and spring onions) from the refrigerator and this recipe for Chinese scallion hot cakes, I improvised a scallion paratha. I made some regular roti dough and minced the green and white parts of the scallion. Then, using Gattina's beautiful pictorial instructions, I made the scallion parathas: roll out the dough into a medium circle, sprinkle with scallions, roll into a tube, coil the tube up, flatten and roll again. It helps a great deal if the scallions are very finely minced. Once griddle-baked, these parathas were flaky and delicious, a nice change from the usual plain paratha that I make.
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My October article for the Daily Tiffin: Gifts from the Heart. Have a wonderful weekend!