1/2 cup Raw banana, raw papaya, and tart mango, diced into 1 inch pieces
4 Green chillies, slit
1/4 tsp Red chilli powder
2 pinches Turmeric (haldi) powder Salt to taste
a few Curry leaves (kadhi patta)
1 cup (200 g) 7 oz Yoghurt (dahi), beaten
Salt and sugar to taste
Asafoetida (hing) to taste
4 Green chillies, slit
1/4 tsp Red chilli powder
2 pinches Turmeric (haldi) powder Salt to taste
a few Curry leaves (kadhi patta)
1 cup (200 g) 7 oz Yoghurt (dahi), beaten
Salt and sugar to taste
Asafoetida (hing) to taste
For the tempering:
2 tsp (10 ml) Sesame (til) oil
1/8 tsp Mustard seeds (rai)
2 pinches Fenugreek seeds (methi dana}
2 Dry red chillies (sookhi lal mirch), halved
1/8 tsp Mustard seeds (rai)
2 pinches Fenugreek seeds (methi dana}
2 Dry red chillies (sookhi lal mirch), halved
method
1. Cook the raw banana, papaya, mango, and green chillies with red chilli powder, turmeric powder, salt, and curry leaves in a little water. When tender, remove from heat.
2. Mix salt, sugar, and asafoetida with yoghurt and add to the above mixture. Return to heat and simmer over low heat.
3. For the tempering, heat the sesame oil in a pan; add the mustard seeds, fenugreek seeds, and dry red chillies; saute till the seeds begin to crackle. Remove and add to the mixture.
4. Stir the mixture for a few minutes and then remove from heat.
2. Mix salt, sugar, and asafoetida with yoghurt and add to the above mixture. Return to heat and simmer over low heat.
3. For the tempering, heat the sesame oil in a pan; add the mustard seeds, fenugreek seeds, and dry red chillies; saute till the seeds begin to crackle. Remove and add to the mixture.
4. Stir the mixture for a few minutes and then remove from heat.
serving amount
serves: 4
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