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:
- Heat oil in a pan.
- Fry asafoetida, Bengal gram, black gram, red chillies, and fenugreek. Remove from fire.
- Add coconut powder to the above mix.
- Add tamarind and salt to the above mix.
- Grind to a fine powder.
- Melt jaggery in little water.
- Heat it for 3 minutes.
- Add the above prepared powder to this. Remove from fire.
- Remove skin from mango and cut it into small pieces.
- Add it to the above prepared mix.
- For seasoning add mustard seeds, haldi and curry leaves to heated oil and mix it.
Recipe courtesy of Sify Bawarchi