Thursday, 29 March 2012

Hinga Mirsang (Hot n Sour Green Chilles n Tomatoes)

Green chillies contains six times the amount of vitamin C as a single orange. They also have high amounts of the antioxidant beta-carotene, which supports the cardiovascular system, as well as helps maintain the health of the skin, eyes and immune system. Green chilies are a good source of iron and potassium. 
Green tomato benefits include three times the amount of calcium as the red tomato. They also contain slightly more vitamin C than the red tomato.
Here is a simple side dish made of green tomatoes and Green chillies which is sure to tickle your palate to the maximum. Can be eaten with rice and dal, Curd rice or even with Dosas.
I learnt this dish from my Mom and Aunt.

Serves 2
Green Tomatoes - 4
Green Chillies - 8
Hing/Asofoetida - 1 tsp
Mustard - 1 tsp
Methi seeds or fenugreek seeds - 1/2 tsp
Oil - 1 tsp

Slit the green chillies lengthwise as shown.

Slice the tomatoes also lengthwise.
Take a heavy bottom pan, add oil, add methi/fenugreek seeds, mustard seeds and Hing/Asofoetida and allow to crackle.
Add the sliced green chillies and green tomatoes and fry for 2 mins.
Add 1/2 cup water, cover and cook for 5-10 mins, until the water evaporates and the green chillies and tomatoes are well cooked.
"Hinga Mirsang" or Hot n Sour Green chillies in Asofoetida is ready.
Can be served as a side dish with rice and dal, curd rice or even with Dosas.
Store in air tight jar, in refrigerator for upto 5 days.

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