700 g (25 oz) Mangoes, raw, unpeeled
1/2 cup (75 ml) 2 1/2 fl oz Mustard (sarson) oil
1 tsp (3 g) Panch phoran
Red chilli powder + salt to taste
1/2 tsp Turmeric (haldi) powder
1 1/2 tsp Coriander (dhaniya) powder
Water
150 g (5 oz) Jaggery (gur)
1/2 cup (75 ml) 2 1/2 fl oz Mustard (sarson) oil
1 tsp (3 g) Panch phoran
Red chilli powder + salt to taste
1/2 tsp Turmeric (haldi) powder
1 1/2 tsp Coriander (dhaniya) powder
Water
150 g (5 oz) Jaggery (gur)
method
1. Heat the oil in a wok (kadhai); crackle the panch phoran. Add all the ingredients (except jaggery and water). Sprinkle 2 - 3 tbsp of water and cook covered for 5 - 7 minutes.
2. When the mangoes soften a little, add jaggery and 1 1/4 cup water. Cook till tender.
2. When the mangoes soften a little, add jaggery and 1 1/4 cup water. Cook till tender.
serving amount
serves: 6 - 8
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