Hinga Mirsang is a spicy side dish (like pickle) to be used instantly and which can be stored in refrigerator for months. When we eat pickle with any meal it increases the sensitivity of our taste buds.
This pickle needs very little oil.It is made with tender green chillies and Bimbul/bilimbi/karmbal.Bimbul trees are found in the backyards of most GSB homes.During season the tree bears lots of fruit in bunches.This is substituted for tamarind in curries.The fiery combination of green chillies together with the sour taste of bimbul and other spices makes this the best accompaniment with rice.
Lets check the recipe.
This pickle needs very little oil.It is made with tender green chillies and Bimbul/bilimbi/karmbal.Bimbul trees are found in the backyards of most GSB homes.During season the tree bears lots of fruit in bunches.This is substituted for tamarind in curries.The fiery combination of green chillies together with the sour taste of bimbul and other spices makes this the best accompaniment with rice.
Lets check the recipe.
Ingredients:-
- Tender Green Chillies – 15-20
- Tender Bimbuls – 15-20
- Mustard – 1 tbsp
- Methi seeds – 1 tsp
- Hing – a small pinch
- Turmeric powder – a pinch (optional)
- Salt to taste
- Oil – 2 tbsp
Method:-
- Select tender green chillies and Bimbuls. Wash them and dry them thoroughly.
- Slit both green chillies and bimblis separately and keep aside.
- Sun dry mustard and methi for an hour or Dry roast both separately in a kadai . When cool -grind them to a fine powder.
- In a heavy bottom pan add oil and fry the green chillies till they change their colour and become soft.Now add the bimbuls and saute well till the water content oozes out and they become soft.
- Add enough salt to taste and mustard methi powder.Add hing and turmeric.
- Saute well till everything incorporates.
- Switch off gas.When cool store in a clean airtight bottle and keep in refrigerators .This will keep good for months.
Note:- If bimbul is not available can use lemon juice.the procedure is the same.Lemon juice is added when the sauted mirchi’s in spices gets cooled.
Konkani Khann Anik Jevan 