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Hinga Mirsang recipe

2 1/2 cups hot small green chillies

1/3 cup black mustard seeds

6 teaspoons asoefetida

1/2 cup salt

5 tablespoon cooking oil

Wash the green chillies and dry them thoroughly.

Make one slit on each chilli and set aside.

Heat 1/4 of the oil and add the mustard seeds and fry themtill they crackle.

Take them off the stovetop and mix with the salt.

In the same pan, brown the asofetida till it starts turningbrown.

Remove and add to the mustard/salt mixture.

Stuff this mixture in the green chillies and saveany remanining mixture.

Heat the remaining oil and add the green chillies andany remaining stuffing.

Fry on a very low flame till all the chillies turn whitein color.

Remove and cool.

Store in an airtight container.

This will keep good for months.

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