1 tsp urad dal
1/2 tsp methi seeds
1 tsp mustard seeds
Pinch of asafoetida
2 tablespoon grated jiggery
1 cup chopped mangos
1 cup freshly grated coconut
4 dry red chillies
1 tbs turmeric powder
1 marble size ball of tamarind
Grind all the ingredients for the gravy by adding 1/2-1 cup water. The gravy should not be too watery, but a little thick.
Chop the raw mango into small pieces and boil it in 1/2 cup water by adding the jaggery. Alternatively raw mangos can be boiled separately and jaggery can be added to the gravy.
In a kadai/wok/pan, add 1 tsp oil. Then add mustard seeds, when they flutter add urad dal and methi seeds. Add asafoetida.
Next is add the gravy to the mustard seasoning. Add the boiled raw mango pieces and mix.
Add salt to taste. Simmer for 10 Min’s.
Mango Miscut (Pickle)
20 small tender green mangoes
2tsp. turmeric powder
1 tbsp. peppercorns
3 tbsps. Mustard seeds
1 tsp. fenugreek seeds
2 tbsps. Mustard dal
100g red chilli powder
1 sp. Turmeric powder
500ml sesame seed oil
Wash and wipe the mangoes thoroughly. Slit them into fours. Chop 4 or 5 mangoes into cubes.
Sprinkle the salt and turmeric powder on all the mangoes, mix them well ands place in a plastic or wooden vessel. Keep heavy weight over the mangoes and leave them for 4 days.
Daily, turn the mangoes gently, upside down to ensure that the natural green colour of the mangoes has changed. Drain out the grime and salt if any into a pan and boil it. Cool.
Meanwhile remove the soft seeds from each of the mangoes carefully. Remove the black skin too if any.
Should there be any hard seed, do not remove it. Next, heat a tablespoon of oil in a small pan, keep the flame low and toss in the asafoetida. Remove it after a minute.
Repeat with peppercorns, mustard and fenugreek seeds. Cool the spices and grind fine. Do not use nay water. Heat the remaining oil in another pan and cool thoroughly.
Now mix the chilli powder with mustard dal, turmeric powder and the ground spice, add salt (the mixture should be slightly salty). Mix some cooled oil into spice mixture. Stuff each mango with a small lump of the spice paste.
Place all the stuffed mangoes in a wide mouthed jar. Pour the grime and the remaining heated and cooled oil.
Do not fill the jar to the brim; keep the mangoes at least 3 inches below the brim. Place some large pebbles over the mangoes. This miskut should be eaten after a month.
Firstly peel the mangoes and marinate for 30 minutes with salt.
Next grind mustard seeds, green chili, chili powder, turmeric powder, grated coconut and jaggery together to make the mustard seed paste.
Now, Heat the frying pan with a little oil. Add 1-tsp of mustard seeds; add 1 tsp of curry patta and 1tsp of asafoetida. 1 Tbsp of uddat dal and I tsp of methi seeds and let it saute for some time. Before sauteing, must cover the frying pan in order to contain the scent within the pan.
After sauteing, add sliced mangos and toss all ingredients in the pan together.
Add little water to the pan, so that it may cook well. This will allow the mixture to become pulpy and provide a nice sweet and sour taste. Let it cook for some time.
After allowing it to cook for some time, add some jaggery water to the pan and the grounded mustard seed paste, along with some more water.
Add some salt for seasoning.
Note: Sugar-cane jaggery is used as it is white in color, do not use palm jaggery as it turns black in shade.