Ingredients
raw mango - 1
turmeric - 1/4 tsp
salt - as needed
red chili powder - 2 tsp
asafoetida - a pinch
powdered jaggery - 1/2 tsp
sesame oil - 2 tablespoon
mustard seeds - 1 tsp
fenugreek seeds powder - 1/4 tsp (dry roast the fenugreek seeds and grind it to a fine powder. Store it in airtight container for future use)
Method:
- grate the raw mango and keep it aside (yields around 2 cups (1 cup size = 150 ml))
- heat a vessel with sesame oil and add mustard seeds, asafoetida
- once it splutters, add the grated mango
- saute it for few mins till the mango becomes soft
- add turmeric powder, red chili powder and salt
- mix well and saute it for 8 - 10 mins in low flame
- add 1/4 tsp of powdered fenugreek seeds and jaggery
- saute it for few mins till oil oozes out from the mixture and the mixture doesn't stick to the kadai
- cool it down and store it in airtight container. Refrigerate and use it within a month.
- You can serve this as a side dish for lemon rice, curd rice and any type of parathas
No comments :
Post a Comment