291) HINGA MIRSANGE

HINGA MIRSANGE

GREEN CHILI STIR FRY

A SIMPLE EYE-WATERING SIDE DISH FOR THE GOURMET CHILI CRAZIES ALONE!

Introduction:

          This is a very simple, easy to make side dish which my mother used to cook at home when we were kids. Hardly a third of my family members (ours was a large joint family) would enjoy this side dish. One of my cousins and I would pester mother to make it.

The pairing of asafoetida and green chili brought forth a mouthwatering aroma. For chili lovers, this stir fry is heaven, but for others, not used to ingesting such heat, or for people suffering from heart disease, blood pressure, ulcers, piles, urinary infections, heartburn or sensitive mouth, this dish is positively off limits. Nevertheless, to me, it is delicious and my son loves it even more.

Ingredients:

     1)    Hot green chilies – 100 gm.

     2)    Asafoetida powder – ¼ teaspoon

     3)    Mustard seeds – ½ teaspoon

     4)    Cooking oil – 1½ tablespoons

     5)    Salt – 8 gm.

To cook:

          Wash the chilies and slit them lengthwise into halves while taking care to leave the stems intact. Set a cast iron wok on high heat. Pour in the cooking oil and throw in the mustard seeds. As soon as the mustard seeds are about to finish spluttering, tip in the chilies and stir. Now throw in the asafoetida powder and the salt and stir continuously.

Hinga Mirsange in a Cast Iron Wok

          In about 5 minutes (depending on heat), the chilies start to change colour and you can see beautiful silvery blisters forming. Switch off the heat. Your Hinga Mirsange is now ready to serve. One or two are enough for a meal. Enjoy with rice, porridge, cherupayar kanji, in a sandwich, a rolled porotta or with vada pav.