3 medium sized juicy semi ripe mangoes
2 pinches each cumin seeds (jeera), fennel seeds (saunf), mustard seeds (rai), nigella seeds (kalonji) and fenugreek seeds (methi dana)
1.5 tbsp grated jaggery
½” , grated ginger
1 tsp red chili powder
A pinch of asafoetida (hing)
Salt as required
Oil as required
Peel the mangoes and coarsely grind in the blender.
Heat a little oil in a pan and splutter all the spices till fragrant.
Add the ginger and fry on medium heat till its raw smell disappears
Add the mango puree.
Stir in the red chili powder, garam masala powder and asafoetida.
Then add the powdered jaggery and salt.
Stir and cook for about 5 minutes.
Overcooking will change the consistency.
Serve warm or at room temperature with pooris.
(Can be stored in the refrigerator in an air tight container for 2 days )