Ingredients
Mango -1
Gingelly oil – 4 tbsp
Mustard seed – 1 tbsp
Split urad dhal – 1tbsp
Dry red chilli -1
Methi powder – 1 tbsp
Chilli powder – 2tbsp
Turmeric powder-1/4 tsp
Curry leaves – 1 sprig
Salt to taste
Method
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Cut the mango into small pieces.
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Place a kadai on the stove and pour oil. Add mustard seeds, urad dal, curry leaves, and dry chilli.
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Add the methi powder, mix well, and switch off the flame.
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Make a thick paste using chilli powder, salt, turmeric powder, and water.
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Switch on the flame and add the thick paste.
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Once the masala is cooked and the oil oozes out, add the mango pieces and mix well. Keep mixing until you get a slightly soft consistency.
It will keep well for 15 days in the refrigerator.
