Mosdeng Serma

Name: Mosdeng Serma
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Tripuri
Ingredients: 3 medium Ripe tomatoes; 4 pieces Green chillies; 3 cloves Garlic; 1 piece small onion; 0.5 tsp Salt; 2 tbsp coriander leaves; 1 tsp mustard oil; 1 small piece dried fish (berma or shutki)

A smoky, pounded relish of roasted tomatoes and green chillies, a staple mosdeng-style side in Tripuri homes.

🇮🇳India· Tripura

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Difficulty: Easy
Calories: 60 kcal

Ingredients

0 of 8 gathered

Servings

3 medium Ripe tomatoes — roasted
4 pieces Green chillies — roasted
3 cloves Garlic — roasted
1 piece small onion — raw, chopped
½ tsp Salt — to taste
2 tbsp coriander leaves — chopped
1 tsp mustard oil — optional finishing drizzle
1 small piece dried fish (berma or shutki) — roasted, crumbled

Equipment

•Open flame or tawa
•Mortar and pestle

Nutrition

Per serving, approximate

Calories: 60 kcal
fat: 2 g
carbs: 8 g
fibre: 2 g
protein: 2 g
calories: 60 kcal

Instructions

1
Roast tomatoes, green chillies and garlic over an open flame or on a hot tawa (flat griddle). Cook until charred and soft.
2
Peel the burnt, charred skins off the tomatoes and garlic.
3
If using dried fish, toast it briefly over the flame until fragrant. Then, crumble it into small pieces.
4
Put the roasted tomatoes, chillies, garlic and dried fish into a mortar.
5
Add the chopped raw onion and salt.
6
Crush everything roughly with a pestle. Keep it chunky rather than making a smooth paste.
7
Stir in the chopped coriander leaves. Add a light drizzle of mustard oil if you are using it.
8
Serve fresh at room temperature alongside hot steamed rice.

Chef's tips

Char the vegetables thoroughly for a deep smoky flavour; do not rush. Crush everything just before serving, as the relish loses its fresh taste if left sitting.