Ingredients Jump to Instructions ↓

  1. 1 cup raw mango pulp

  2. 1 cup ripe mango pulp

  3. 3 tbsp besan (Bengal gram flour) salt to taste

  4. 1 cup buttermilk

  5. 2 green chillies

  6. 6 to 8 curry leaves (kadi patta)

  7. 1 tbsp oil a pinch of asafoetida (hing)

  8. 1/2 tsp mustard seeds ( rai / sarson)

  9. 1/4 tsp fenugreek (methi) seeds

  10. 1/2 cup Boondi

Instructions Jump to Ingredients ↑

  1. Mix together raw mango pulp, ripe mango pulp, gram flour and salt to a smooth mixture. Add buttermilk and mix again. remove stems, wash and slit green chillies. Wash and pat dry curry leaves. Heat oil in a deep pan. Add asafoetida, mustard seeds, fenugreek seeds and sauté. Add curry leaves, green chillies and sauté for two minutes. Add mango mixture and mix. Add a little water if required and bring to a boil. Lower heat and simmer for ten to fifteen minutes. Correct the consistency by adding water, if required. Add boondi and simmer for for five more minutes. serve hot


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