This is perfect for perking up a boring meal:
Ingredients:
1 Raw Mango medium sized
Oil 2 tbsn
Turmeric powder 1 tspn
Red chilli powder 2 tspn
Fenugreek (methi) powder 1 tspn (this is a must, it adds amazing flavour)
Mustard seeds 1/2 tspn
Salt 1 tspn
Asafoetida (hing) pinch
Procedure:
1. Wash and dry the raw mango. Chop it fine, along with the skin.
2. Heat the oil in a small pan and add the hing and the mustard seeds. Switch off heat when the seeds begin to sputter.
3. Add the "phodni" (oil, hing and mustard seeds) to the chopped mango pieces.
4. Add the rest of the ingredients and mix well.
5. Transfer to a glass jar (need not be air-tight) and refrigerate.
Note: Lasts for upto a month if you can resist the temptation to eat it like a side-dish! Goes wonderfully well with varan-bhaat bhaji. Also with chapati-bhaji/paratha. Also as addition to sandwich filler. My son eats it with pasta!
Ingredients:
1 Raw Mango medium sized
Oil 2 tbsn
Turmeric powder 1 tspn
Red chilli powder 2 tspn
Fenugreek (methi) powder 1 tspn (this is a must, it adds amazing flavour)
Mustard seeds 1/2 tspn
Salt 1 tspn
Asafoetida (hing) pinch
Procedure:
1. Wash and dry the raw mango. Chop it fine, along with the skin.
2. Heat the oil in a small pan and add the hing and the mustard seeds. Switch off heat when the seeds begin to sputter.
3. Add the "phodni" (oil, hing and mustard seeds) to the chopped mango pieces.
4. Add the rest of the ingredients and mix well.
5. Transfer to a glass jar (need not be air-tight) and refrigerate.
Note: Lasts for upto a month if you can resist the temptation to eat it like a side-dish! Goes wonderfully well with varan-bhaat bhaji. Also with chapati-bhaji/paratha. Also as addition to sandwich filler. My son eats it with pasta!
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