Ingredients:

• 1 – Mango, medium size
• 50 g – Bengal Gram
• 50 g – black gram
• 2 tsp – Fenugreek
• 10 – Dry Red Chillies
• 1 pinch – Asafetida
• 1 tbsp – Dry coconut, grated
• 1 small ball – Tamarind
• 3 tsp – Oil
• Salt to taste

Method:

1. Heat oil in a pan.
2. Fry asafoetida, Bengal gram, black gram, red chillies, and fenugreek. Remove from fire.
3. Add coconut powder to the above mix.
4. Add tamarind and salt to the above mix.
5. Grind to a fine powder.
6. Melt jaggery in little water.
7. Heat it for 3 minutes.
8. Add the above prepared powder to this. Remove from fire.
9. Remove skin from mango and cut it into small pieces.
10. Add it to the above prepared mix.
11. For seasoning add mustard seeds, haldi and curry leaves to heated oil and mix it.

Recipe courtesy of Sify Bawarchi