Raw firm mangoes (preferably Rajapuri
mangoes) - 1 kg
Mustard seeds - 2 tsp
Fenugreek Powder - 2 tsp
Red Chilly powder - 2 tbsp
Salt as per taste
Pinch of hing
Mustard oil - 1 1/2 cup
Curry leaves - 2 stems
Method:
Peel the mangoes and chop in to
medium size chunks.
Heat oil in a pan, splutter mustard seeds and curry leaves.
Add red chilly powder, salt, fenugreek
powder and hing.
Remove from fire. Add the mango pieces
and mix well.
