1. Would you like to join the IL team? See open jobs!
    Dismiss Notice
  2. What can you teach someone online? Tell us here!
    Dismiss Notice
  3. If someone taught you via skype, what would you want to learn? Tell us here!
    Dismiss Notice


Discussion in 'Cookery Contest Recipes' started by rehanak, Dec 16, 2005.

  1. rehanak

    rehanak New IL'ite

    Likes Received:
    Trophy Points:

    10 ripe small sized Raival mangoes

    1 bowl grated fresh coconut

    1 teaspoon mustard seeds

    4-5 dried red chilies

    salt and jaggery as per taste

    A little oil

    A pinch of asafoetida


    Wash mangoes, peel them and extract pulp.

    Grind mustard seeds, grated coconut and chillies to a fine paste and add it to the mango pulp. Bring the mixture to a boil and add jaggery and salt as per the sourness of the mangoes for a sweet, sour and hot flavour.

    Heat oil. Put in a pinch of asafetida and mustard seeds. When the mustard seeds sputter, pour in the mango mixture. Simmer for a couple of minutes.

    Serve with rotis or parathas.

    Note: This preparation can be kept in the refrigerator for a week.

Share This Page