Hari mirchi ka salan is a Maharashtrian style hot, peanut based curry. Hari mirch means green chilies in Hindi. Also known as mirch ki sabzi, this curry is made with yellow wax peppers or banana peppers. Banana peppers are moderately hot and fit for eating as a side dish with rotis. The peanuts lend the gravy a smooth texture.
If you are looking for easy recipes for lunch, especially for days when you do not have much in your refrigerator, this hari mirch ki sabji can be made within a few minutes. I have added some regular green chilies to curry to make it hotter because the peanut powder absorbs the flavors and brings down the heat.
Let’s begin with the recipe of banana peppers curry with step by step pictures.
How to Make Mirch ka Salan
- Yellow wax peppers / Bananapeppers – 12
- Green chilies – 3, split lengthwise
- Roasted peanuts – peeled, ¾ cup
- Garlic - 2 tsp, crushed
- Salt – to taste
- Turmeric powder – ½ tsp
- Cumin seeds – ¾ tsp
- Lemon juice – 2 tbsp
- Water – 1 & ½ cups
- Oil – 3 tbsp
- Cut the banana peppers lengthwise into 4 pieces. Cut each piece in half.
- In a skillet, heat oil. Add cumin seeds and let them sizzle.
- Add the garlic and fry it on low flame for a few seconds till it becomes aromatic.
- Add turmeric and sauté for a few seconds.
- Add the banana peppers and green chilies. Mix well.
- Add water and bring it to a boil. Cover the skillet partially and let it simmer for 10 minutes or till the chilies are done.
- Add roasted, ground peanuts and mix. Let the curry simmer for 3-4 minutes till the gravy thickens.
- Switch off the flame. Add the lemon juice and mix.
- Mirchikasalan is ready. Serve as a side dish with rotis.
Mirchi ka Salan Recipe with Step by Step Pictures Below
Step 1
Do there preparation for mirchi ka salan.
Step 2
Take 3/4 cups peeled, roasted peanuts in the grinder jar.
Step 3
Grind it to a fine powder.
Step 4
Cut 12 banana peppers lengthwise into 4 pieces. Cut each piece in half.
Step 5
In a skillet, heat 3 tbsp oil. Add 3/4 tsp cumin seeds and let them sizzle. Add 2 tsp finely crushed garlic and fry it on low flame for a few seconds till it becomes aromatic.
Step 6
Add 1/2 tsp turmeric and sauté for a few seconds.
Step 7
Add the banana peppers and 3 split green chilies. Mix well.
Step 8
Add 1 and 1/2 cups water and bring it to a boil. Cover the skillet partially and let it simmer for 10 minutes or till the chilies are done.
Step 9
Add roasted, ground peanuts and mix. Let the curry simmer for 3-4 minutes till the gravy thickens.
Step 10
Switch off the flame. Add 2 tbsp lemon juice and mix.
Step 11
Mirchi ka salan is ready. Serve as a side dish with rotis.
gunjan arora
April 15, 2017 at 7:53 amkya ye dish bohot teekhi hoti hai? hamare yaha zyaada teekha nahi khaate.
Amishi Kakatkar
July 3, 2017 at 5:01 ammirchi sabzi looks yum..this is a new method n i m seeing this for the first time.. yummy
Monica
July 3, 2017 at 7:37 amThank you, Amishi. DO try it and let me know what you think.
Sukanya Lamba
August 15, 2017 at 8:18 pmhot n spicy..lipsmaking..adding peanuts is a very new idea..sounds interesting
Kinjal bhatia
August 29, 2017 at 9:26 amvery simple and sober recipe, i used different chillies, still tasted good!
Ajay Mundada
August 30, 2017 at 10:17 amwaah… mast recipe… Mujhe agr ise dry banana ho toh? without gravy/?
Monica
August 31, 2017 at 3:37 amThank you Ajay. Use less water and a little less peanuts.
anita taluja
October 3, 2017 at 11:36 amnice
rachna
December 16, 2018 at 5:44 amHi Monica…I tried this recipe right now and liked it.
Mildly spicy ..nutty sidedish.
I love jhunkas but since not all in the family eat Channa flour this recipe comes as a cross between thecha and a pitla if I can say so.thank you.
Monica
December 17, 2018 at 4:27 pmThanks Rachna for trying the recipe. Glad you liked it 🙂