Tamarind – very small lemon sized
Sour Raw Mangoes – 4, cut into pieces
Jaggery – small piece
Rice Flour – 1 tsp
Salt to taste
Gingelly Oil – as required
Fry and Grind to a smooth paste:
Coriander Seeds – 2 tblsp
Fenugreek Seeds – 1 tsp
Red Chillies – 5
Asafoetida – a pinch
1. Extract tamarind in 2 cups of water.
2. Add mango pieces and mix with ground paste and required salt.
3. Boil till the mango is done.
4. Add jaggery and season.
5. If required, add a little rice flour paste to thicken the gravy.
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