MENASKAI

INGREDIENTS :-


Mango - 3
Turmeric powder - 1/4 tsp
Asafoetida - pinch
Red Chilli - 10
Coriander seeds - 2 tsp
Cumin seeds - 1/4 tsp
Urad dal - 1/4 tsp
Channa dal - 1 tsp
Sesame seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Jaggery - 2 tbsp
Coconut - 1 cup

Mustard seeds - 1/2 tsp

Curry leaves - 6

Oil - 1 tbsp

METHOD :-

1. Wash and peal the mangoes, put all the mangoes in the vessel and add 3 cups of water. keep this on medium flame, add turmeric powder, hing and salt, cover and cook for 10 minutes.

2. In a pan roast red chilles with little oil for a minute and keep it aside.

3. Now in the same pan roast coriander seeds, cumin seeds, urad dal, channa dal, fenugreek seeds and sesame seeds, for 2 minutes till light brown and keep it aside.

4. Add little oil and roast the coconut in the same pan  till it turns slightly red.

5. Grind all the above roasted things to a fine powder.

6. Add the ground mixture and jaggery to the boiling mangoes and mix well for 5 minutes. If the gravy is very tangy add more jaggery, bring to boil and take off the flame

7. In a small pan, heat oil and when hot add mustard seeds, curry leaves  and 1 red chilli .when the mustard stops splattering , pour on the mango gravy.

Serve with rice.