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

  1. rehanak

    rehanak New IL'ite

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    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.

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