Indian Recipes
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Ingredients
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| 1 |
Mangoes [slightly ripened] |
4 |
| 2 |
Green chilies |
100 |
| 3 |
Ginger , minced |
1 + 1/2 teaspoons |
| 4 |
Lemon juice |
1 teaspoon |
| 5 |
Cumin seeds |
1 teaspoon |
| 6 |
Fennel seeds |
1/2 teaspoon |
| 7 |
Whole coriander seeds |
1 teaspoon |
| 8 |
Fenugreek seeds [methi] |
1/4 teaspoon |
| 9 |
Mustard seeds |
1 teaspoon |
| 10 |
Asafetida [heeng] |
1/4 teaspoon |
| 11 |
Oil |
2 tablespoons |
| 12 |
Salt |
to taste |
| Method |
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Heat 1 tablespoon of oil in a pan, add mangoes and cook until soft, mash
them well and set aside. Dry roast cumin, fennel, fenugreek and coriander
seeds and blend it. Now heat the remaining oil in a pan, add mustard seeds
and heeng and let it splutter, then add ginger and green chilies and fry for 2
mins, now add mangoes, roasted powdered spices, salt and lemon juice and
cook for 5 mins on low medium heat. Cool and store.
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| Servings -4-5 |
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| Introduction
of the dish |
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This is very simple to make. You can pair it up with any course you like.
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| Served
With... |
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Any course
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