INGREDIENTS: Mangoes, Jeera (cumin seeds), Menthulu (fenu greek seeds), Legumes (pappulu), Dry coconut (yendu kobbera), Red chillies, Salt, Jaggery (bellam), Inguva (asafoetida), Avalu (mustard seeds), Onions, Coriander (kothimeera), Turmeric (pasupu)
PREPARATION:
- Boil mangoes in pressure cooker for 2 whistles by adding little water
- Cool it, Peel of the outer layer, take out the pulp (kanda) inside it and mash well
- Fry 1 tb spn jeera, 5 seeds of fenu greek in small spatula, cool them
- In a mixy jar, add fries jeera, fenu greek seeds, dry coconut, red chillies, salt, jaggery, pinch of asafoetida, legumes
- Make this into fine powder
- Place kadai on flame, heat 2 spoons of oil
- Add mashes mango pulp into it and start boiling
- Add grinded powder, pinch of turmeric into it and mix well
- Let it cook in low flame
- Mean while, on the other side
- Place small pan on flame, heat 1 spoon of oil
- Add avalu, jeera, chopped onions and fry for till onions are transparent
- Finally add this into the kadai, mix well
- Boil for 2 minutes, off flame
- Garnish with coriander and serve
- Goes well with rice, chapathis...
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