Ingredients:

• 2 cups – raw mango, peeled and cut into small pieces
• 1.5 cups – gud (jaggery)
• 1 tsp – chilli powder
• 1 cup – water
• Salt to taste
• For tempering:
• 2 tbsp – oil
• Mustard Seeds
• 1/2 tsp – Methi seeds (fenugreek) a pinch
• Hing (asafoetida)
• 1/2 tsp – Turmeric powder

Method:

1. Wash, peel and cut the mangoes into 1/2 inch square pieces.
2. Heat oil in a kadai and add mustard seeds, hing, turmeric powder, and methi seeds.
3. When methi seeds turn dark brown, add mango pieces.
4. Add a cup of water, put a lid and cook mango pieces for 5 minutes.
5. Remove the lid, add chilli powder, salt and jaggery and cook for another 15 minutes on medium low flame till all the jaggeryforms syrup, the mango pieces are tender and the water evaporates.
6. This dish should not become too watery.

Recipe courtesy of Alka