- Raw Mangoes – 2
- Sesame Oil – ½ Cup
- Brown sugar – 2 tsp
- Chili Powder – 2 tbs
- Fenugreek seeds – 1 tsp
- Asafotida powder (Hing) – 1/4 tsp
- Mustard seeds – 1 tsp
- Turmeric Powder – 1 tsp
- Salt to taste
Cooking Procedure:
- Grate the rice mango using a grater after removing the skin.
- Lightly toast fenugreek seeds and powder it.
- Heat sesame oil in a heavy bottomed pan.
- Season mustard seeds; add hing and fenugreek powder followed by the grated mangoes.
- Add turmeric powder, chili powder and salt to taste.
- Simmer and cook on low hear until the mangoes starts to leave the sides of the pan and oil starts to separate.
- Add light brown sugar and roast for a few more minutes.
- This can be served as a condiment and taste fantastic when served with steaming hot rice.
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