select Green chillies used for chilly bhonda. when dry, cut each chilly to 4 pcs.
dry fry - Mustard, fenu greek seeds when colour changes, add Hing, mango powder and red chilly powder & salt. ( if the green chilly are not hot/ theek in konkani) and remove from the stove.
Use cooking oil, preferabbly seasame ( teel in Konkani), heat it ( not to hot temperature), add cut chilly pieces andc when the colour of cut chillies change, add the powder and remove from the stove. store it in a bottle and can use aftet 7- 8 days with Hot paranthas or curd rice...
Can also add mango pieces if available. if used, add more red chilly powder and do not use mango powder ( aamchoor) while making ready the masala.
some people add Saunf to add to taste( I did not like it). the powder should be coarse and not very fine.
The ratio of mustard seeds to fenugreek seed is 4 teaspoons to half a table spoon.
This is a blog on Konkani Cuisine.
ReplyDeleteGreen Chilly Pickle: Hinga mirsang
ReplyDeleteselect Green chillies used for chilly bhonda. when dry, cut each chilly to 4 pcs.
dry fry - Mustard, fenu greek seeds when colour changes, add Hing, mango powder and red chilly powder & salt. ( if the green chilly are not hot/ theek in konkani) and remove from the stove.
Use cooking oil, preferabbly seasame ( teel in Konkani), heat it ( not to hot temperature), add cut chilly pieces andc when the colour of cut chillies change, add the powder and remove from the stove. store it in a bottle and can use aftet 7- 8 days with Hot paranthas or curd rice...
Can also add mango pieces if available. if used, add more red chilly powder and do not use mango powder ( aamchoor) while making ready the masala.
some people add Saunf to add to taste( I did not like it). the powder should be coarse and not very fine.
The ratio of mustard seeds to fenugreek seed is 4 teaspoons to half a table spoon.
Arre wah!! I didn't know that you cook!! Welcome to the world of blogging, Pachmam. Looking forward to reading your blogs.
ReplyDelete