Ingredients:

• 250 g – Raw Mango
• 100 g – soaked, boiled Kabuli Channa
• 6 tbsp – Mustard oil
• 75 g – Mustard Seed dal
• 50 g – carrom seeds (ajwain) powder
• 50 g – Cumin seed powder
• 30 g – salt
• 1/4 tsp – Turmeric
• 50 g – kashmiri Red Chilli powder
• 10 g – Asafoetida

Method:

1. Marinate the mangoes with turmeric and salt.
2. Keep it overnight.
3. Drain excess water and dry in the sun.
4. Parboil the kabuli channa and dry in the sun for 2 to 3 hours.
5. Heat the mustard oil until smoking, then cool it.
6. Take a bowl, add the mangoes, kabuli channa, mustard seed dal, all the spices, salt and asafoetida and mix well.
7. Add the oil and store in a jar.

Recipe courtesy of Mrs.Jyotsna Solanki