-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
-
- Serving
- 4
Ingrediants |
|
| Raw mangoes (kachha aam) | 4 |
| Sugar (chini) | ½ cup |
| Roasted cumin (bhuna jeera) powder | ½ table spoon |
| Aniseed ( saunf) | ½ tea spoon |
| Fenugreek seeds (methi) | 1/8 tea spoon |
| Mustard seeds (sarso ke dane) | ¼ tea spoon |
| Black salt (kala namk) | ¼ tea spoon |
| Red chilli powder (lal mirch) | ½ tea spoon |
| Turmeric powder (haldi) | ½ tea spoon |
| Salt (namak) | to taste |
| Vegetable oil | 2 table spoons |
Instructions
- Peel and cut the mangoes through the seed.
- Remove the seed, and then cut each half into four parts through the center.
- Heat oil in a pan put Fenugreek seeds, mustard seeds and aniseed stir them and then add the mango pieces and cook them for 7-8 minutes.
- Now add salt, black salt, turmeric and red chilli powder and stir it.
- Then add 3 cups of water and let it boil till the mango gets soft.
- Let the mixture come to a boil on high heat, cover and reduce heat to low/medium.
- Now add sugar and let it boil for further 5-7 minutes.
- Simmer until mango pieces are well cooked. Sprinkle roasted cumin powder.
- Serve with paratha or roti.
- Recipe Type : Bihar, Regional, Vegetarian
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