Green mango - 1 medium
Red Chilly powder - 2 tablespoon
Mustard seeds - 1/2 teaspoon
Fenugreek seeds - 1/2 teaspoon
Asafoetida (Hing powder) - 1 teaspoon
Salt to taste
Oil – 2-3 tbsps
Cut the mango into small pieces. In a Kadhai, roast the mustard and fenugreek seeds, the fenugreek seeds acts as a preservative. Powder this in a mixie, make a fine powder.
In the same kadhai, Take 2-3 tbsps of any cooking oil. Add the mustad seeds and wait till it pops. Keep the gas on a very low flame or better still put off the flame else the masala will turn black. Now add the red chilly powder and the ground mustard and fenugreek powders and Asafoetida, let it fry. Now add the mangoes and mix well with the masala. Add salt to taste and sauté for a few minutes.
Your Maanga Curry is ready to be savoured with your lunch or dinner or snacks as you may please.
Tip : More oil is required to preserve this pickle. This pickle does'nt have a very long shelf life. Can stay for 3-4 days outside and later for another week in the refrigerator.