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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