Potlakaya Perugu Pachadi(SnakeGuard in yogurt gravy)

It is known as potlakaaya in Telugu, pathola in Sinhala, pudalankaai (புடலங்காய்) in Tamil, dhunduli in Assamese, paduvalakaayi in Kannada and padavalanga in Malayalam





Ingredients:

1 medium size potlakaya
1 cup yogurt
1/2 medium onion chopped fine
2 red chillies broken into half
2 green chillies chopped fine
1 tsp mustard seeds
1 tsp jeera
1/2 tsp urad dal
1/2 tsp channa dal
few curry leafs
pinch of turmeric
salt

Method:
Wash n cut the snake guard lengthwise scoop out all the seeds n flesh from it(discard the seeds n flesh)

Now ur left only with the outer skin chop it into small pc's put it into a saucepan with pinch of turmeric and boil it until tender.

Now add these cooked pc's to the yogurt,add the chopped onions and keep aside

Heat some oil to this add the urad dal,channa dal and when it turns golden yellow add the mustard,jeera,green chillies,dry red chillies,few curry leafs.

Add this to the yogurt pcs,add some salt .Mix and serve cold with warm rice.

Thotakura Pulusu Kura

This is a savoury and tangy curry made with tender thotakura leaves.Sorry i dont know what this green leafy vegetable is called in english.But i found a pic of it in mahanandi blog...so just wanted to give u an idea of how it looks like

http://www.nandyala.org/mahanandi/archives/category/indian-vegetables/thotakura-amaranth/

It is cooked in the similar way to spinach and can be used in stir frys,dals etc.This is a simple recipe as all the the ingredients are put togeather in a pan and bought to a boil and once cooked nice tadka is added to the curry.

Such simple recipes are easy to cook and time saving and healthy as well as less oil is used..



Ingredients:

1 medium bunch Thotakura
1 medium size onion chopped fine
1 small tomato chopped fine
3 green chillies
1 lemon size tamarind soaked in 1 cup water n pulp extracted
1/2 tsp turmeric
1 1/2 tsp chilli pwd
salt
1 tsp mustard
1 tsp jeera
3 dry red chillie broken into halfs
few curry leafs
2 pods garlic crushed

Method:

Wash n clean the thotakura by seperating the leaves from the stem.

Now finely chop the leaves and the tender parts of the stem(the remaining stem which is bit thick u can chop them into 1" size pc's and store it in a zip lock bag and use it in beerakaya pulusu etc)

Add chopped thotakura into a saucepan.

To the same pan add the chopped onions,chopped tomatoe,slit green chillies,salt,turmeric,chilli powder and the tamarind pulp along with the 1 cup water in which it was soaked.

Cover and cook until the thotakra and onions turn tender.Now remove the lid and let some of the water evaporate until u get ur desired cocnsistency.

Now in a small pan heat some oil,to this add the mustard,jeera,dry red chillies,crushed garlic and few curry leaves.

To this tadka add the boiled thotakura mixture and mix.

Serve it with warm rice

Kurbani ka Meeta

This is a Hyderabadi dish which is made useing dried apricots.Its mainly served with fresh cream,vanilla ice-cream or custard.It reminds me of all my cousins weddings that i attended as a child in hyderabad...where this dish was a staple...

Kubani in urdu means apricots in english,n hence the name Kurbani ka Meeta...meaning sweet made out of apricots.

This sweet is very easy to make and a hit at most of my partys...As u can prepare the syrup the day before the party and store it in a air tight container in the fridge...On the day of the party just serve with any store bought vanilla ice cream.

I have learnt this dish from my uncle(dad's brother),he is a good cook and like's to experiment with different cuisines....I was his help whenever he is used to cook something new...that's how i learnt this dish.



Ingredients:

1 small packet of Dried apricots(for those of u who dont know what they look like here's a pic )



1 1/2 cup sugar
2 cups water

Method:

Soak the dried apricots overnight in bowl full of water.

The next day u will notice that they swelled up n became smooth.Then take each of these apricots open it with ur fingers and remove the seed from it.

Take the seeds n break them open u will see a small almond type nut in it,remove it and keep aside.

Take the deseeded apricots and mash them coarsely with ur hand or in a blender.

Put this into a pot add the suagr and water and on medium-low heat let it come to a boil.

Cover and Cook it for 20 mins stirring in between.Check for sugar adjust it according to ur sweet level.

Remove the lid n let it cook for 5mins or more or until the mixture tunrs into a thick brown sauce.

Remove n let it cool for some time at room temperature.Once cool remove into a air tight container and store it in the fridge.

U can use it as a topping on Vanilla ice cream,custard or fresh cream.Its a very cool n refreshing deseart after a heavy biryani meal.

A Simple Meal

Usually when its a weekend there is always some party,get togeathers,potlucks...etc where we tend to eat lot of spicy and oily food....n when sunday night comes we start craving for a light meal with not much oil or masala's....On such occassions i prepare these type of meals which are simple to make and appealing on the palete,as they are made with very less oil n seasonings

So last sunday our meal consistted of mudda pappu,vankaya pachi pulusu,chikkuda ginjalu curry,avakaya n curd rice.

Vankaya Pachi Pulusu i posted the recipe already so here is the link

http://coffeenconvy.blogspot.com/2009/07/vankaya-pachi-pulusu.html



Mudda Pappu

Pressure cook 1/2 cup toor dal with 1 1/3 cup water and pinch of turmeric until soft(i.e upto 3-5 whistles),Once soft remove n mash it into a smooth paste,add some salt and if its a bit watery keep it on the stove for few mins until it thickens(usualy when it cools down it becomes bit thick)

In Charlotte we have this wonderful farmers market(will blog about it more in detail later) located close to my house....Its one stop shopping for all the vegetables including the indian varietys like thotakura,bachali aku,menthi aku ,gongura,drumsticks,aartipuvvu,dosakaya,potlakaya,dondakaya,bendakaya,kakarkaya,mint,curry leafs,green chilies etc...

When i visit the farmers market i visit most of the stalls to see what new variety they have.....on such visits i found a yellow watermelon...n zipper beans.This is how they look like.



Just remove the seeds from the beans,then peel the skin of the seeds and keep aside as shown below....at home amma used to use the peeled skins as fodder for the cattle or throw it around the plants as a composte.



Now heat some oil on medium heat ,to this add 1 tsp Mustard,1 tsp jeera,3 dry red chillies broken into 2,few curry leafs,dash of hing.Next to this add the peeled beans add salt and 2 tbsp water mix cover and cook for 3 mins.Then remove the lid and let the water evaporate.Remove n serve hot with rice n dal as a side dish.




Serve it with Hot rice

Amma used to make another curry with the seeds cooked along with drumsticks and bit of milk.

Vankaya Pachi pulusu

Pachi pulusu or vankaya pachi pulusu goes well with muddha pappu or kandhi pappu pachadi.



Ingredients:

3 thin n long eggplants
1 lemon size ball tamarind soaked in 1 cup water n pulp extracted
1 medium onion chopped fine
3 green chillies chopped fine
pinch of turmeric
1/2 tsp chilli pwd
2 medium cubes jaggery pc's or 3 tbsp sugar(adjust according to ur sweet level)
1 tsp mustard seeds
1 tsp jeera
3 red chillies broken into half
few curry leafs
dash of hing

Method:

Line a baking tray with foil n apply some oil,Preheat the oven at 500F.

Take the brinjals/eggplants and rub some oil onto to it and put it on the baking tray and put it into the oven.(alternatively if u have a gas stove wrap the eggplants in foil n put it on top of the fire rotating once in a while)

After 5-10 mins remove and turn them and put it back in the oven and bake for another 5-10 mins.

U will notice the eggplants become mushy,then remove onto a plate with tongs and cover it with another plate or bowl n let it cool.

Once cool peel and discard the eggplant skin and reserve the pulp in a bowl.

Into the same bowl add the chopped onion,green chillies,turmeric,chilli powder,tamarind pulp,jaggery and water until u get a flowing consistency.

Check for sourness,salt n sweet levels and adjust according to ur taste.

Now in a pan heat some oil to this add the mustard,jeera,hing,dry red chillies and few curry leafs,add this to the eggplant mixture.

Chicken Kurma-1

This spicy curry goes well with coconut rice,roti or even puri....



Ingredients:

8 medium size chicken pc's
1/2 big onion chopped
1 small tomato chopped
1" cinnammon stick
1 tsp shah jeera
1/2 tsp turmeric
1 tsp coriander pwd
1/2 tsp garam masala pwd
1 1/2 tsp red chilli pwd
1 tsp dry roasted poppy seeds(gasalu)
1 tbsp fresh shredded coconut
1 tsp ginger garlic paste
1 cup beaten buttermilk
salt
few curry leafs

Method:

Wash and keep the chicken aside.

Heat a tbsp of oil in a pan to this add the chopped onion pinch of salt and fry until golden yellow in color.Remove and keep aside let it cool for sometime.

Next add this cooled onions into a blender along with turmeric,coriander pwd,chilli pwd,garam masala pwd,poppy seeds n fresh grated coconut and blend to a smooth paste.

Next heat some oil again to this add the cinnammon and shah jeera,also add the ginger garlic paste n tomato pc's n cook until tomatoe turns soft.

Let it fry for few sec's then add the ground mixture along with salt,chicken pc's and 1/2 cup water.

Cover and cook until chicken is cooked and oil starts oozing out.Lower the flame.

Next add the buttermilk and few curry leafs let the gravy thicken to ur desired gravy consistency,remove and garnish with cilantro.

Bread Bonda

Ingredients:

6 bread slices
2 medium size potato's boiled until tender.
5 green chillies
1/2" ginger
pinch of turmeric
1/2 tsp jeera
salt
chaat masala
few drops lemon juice
few fried broken cashew pc's
few chopped curry leaf's
oil for deep frying

Method:

Boil the potato until tender and mash it coarsely.

Make a coarse paste of the green chillis and ginger and keep aside.

Next heat some oil in a pan add the jeera and ground chilli n ginger paste.

Add the turmeric and curry leafs.

Add the mashed potato,salt,chaat masala,broken cashew pc's and some lemon juice and mix.

Let this mixture cool for sometime and once cool make lemon size balls and keep aside.

Next take all the bread slices cut off the edges.

Take a bowl with 2 cups water.

Take a bread slice slightly dip it in water on both sides,immediately remove and keep it between ur palms n squeeze out the water.

Now take this into ur palm put one ball of the prepared stuffing in the center,and bring all the edges togeather and seal it lightly.(just like we do it for paratha).

Repeat the same procedure for all the bread slices.

Heat the oil for deep frying and once hot,add the bread balls and fry until light or dark brown in color.

Serve hot with tomato ketchup.

Simple Cool Sandwich

Ingredients:

4 whole wheat bread slices(u can optionally trim the edges).
8 slices cucumber
6 slices tomato
pinch of chaat masala
pinch of italian seasoning
3 tbsp parmesan cheese
1/2 tsp coriander n mint chutney
1 1/2 tbsp thick yogurt.

Method:

Mix the mint n coriander chutney with yogurt this will act as a spread.

Now take the bread slices and spread this yogurt mixture onto the slices.

Place 4 cucumber pc's on one slice,sprinkle some chaat masala and place the tomato slices on it.

Next top this whole thing with italian seasoning and parmesan cheese and cover it with another bread slice.

Lightly press it down cut it in the centre horizontally or diagonally.

Repeat the same procedure for the remaining bread slices.

Keep it in the refrigerator for 30 mins .

Serve the sandwich with some chips on the side.

Vankaya Vepudu

Ingredients:

12 small purple brinjals
1/3 cup roasted peanuts coarsley powdered
1 tbsp roasted sesame seeds
3 dry red chillis broken
few curry leafs
2 garlic pod's crushed
hing

Make a masala powder of the following:

1 tbsp coriander seeds
1 tbsp jeera
1/2 tsp mustard
6 peppercorns
pinch of turmeric
2 tbsp red cilli pwd
salt

Method:

Wash the brinjals and wipe them dry with the paper napkin.

Heat some oil on medium heat to deep fry the brinjal pc's.

Cut each brinjal into 4 quarters and immediately add it to the oil,until they turn golden yellow in color.

Once fried remove onto a plate lined with paper napkin.

Now heat few tbsp of oil in a pan add the red chilli's,curry leafs,hing,crushed garlic and the fried brinjals.

Add the prepared masala powder along with peanut powder.

Just before removing sprinkle the roasted sesame seeds.

Serve with warm rice goes well with sambar or pappu charu as well.

Note:Before frying the brinjals make sure that there is no water on the brinjal because if there is any water on it then when u drop it into hot oil the oil will splatter all over the place.

Vegetable Puffs

Ingredients:1

1 packet of Frozen puff pastry sheets(left outside at room temperature for an hour)
1 cup mixed veg packets
1 medium size potato
1 tsp red chilli powder
1/2 tsp coriander pwd
1/2 tsp jeera pwd
1/2 tsp ginger garlic paste
pinch of turmeric
pinch of chaat masala
salt
chopped cilantro
1/2 tsp lemon juice
1 beaten egg (for glaze)

Method:

Boil the vegetables and potato pc's togeather until tender and mash them and keep aside.

Preheat the oven to 350F

Heat some oil add the ginger garlic paste n fry for few sec's

Next mix the tumeric,coriander pwd,jeera pwd and red chilli pwd in 3 tbsp water and add it to the oil.

Add the mashed vegetables and salt.

Saute until bit dry add the chaat masala n lemon juice and keep this curry aside.

Now take one puff pastry sheet and cut it into equal squares the size of ur palm.

Now take a puff pastry sheet and wet the edges of the square.

Now take one pastry square put some prepared curry in the centre and fold one end over the other just like we do for handkerchief.

Now with a brush apply the beaten egg on top of the puff(this is optional,but it brings a glossy golden yellow color to the puff).

Now put these puffs onto a baking tray lined with foil and apply some oil onto the foil(so that the puffs dont stick to the foil once they are done)

Bake these for 10-15 min's or until the puffs are in golden yellow color.

Serve it with some tomato ketchup

Note: U can get the Pepperidge Farms Puff pastry sheets in the frozen food section of the any grocery stores.It's mostly available near the frozen desserts section.For those of u who dont know how it lokks like here is a pic

Chicken curry (with coconut milk)

A curry that goes well with not only rice or biryani but also roti...



Ingredients:

1 lb chicken pcs(ususally with bone for more taste)
1" cinnammon
4 elaichi
4 cloves
1 tsp shah jeera
1 big onion chopped fine
3 green chillies slit
1 tbsp ginger garlic paste
1/2 tsp turmeric
1 tsp coriander pwd
1/2 tsp jeera pwd
2 tbsp red chilli pwd
1 tsp garam masala pwd
1 cup thick coconut milk
1/2 cup water
salt
few curry leaves
1 1/2 tbsp kasuri methi crushed

Method:

Wash n clean the chicken, to this apply ginger garlic paste,turmeric and 1 tbsp red chilli pwd and keep aside for 30 mins.

Heat oil in a pan add the whole garam masala's like cinnammon,cloves,elaichi n shah jeera be careful not to burn them.

Then add the slit green chillies,chopped onion and let it fry until they turn transparent.

Next add the remaining ginger garlic paste and turmeric.

Add the chicken and mix,Next add the coriander pwd,jeera pwd n remaining chilli pwd 1/2 cup water and salt.

U can either pressure cook this upto 2 whistles or just cover and cook until the chicken turns tender.

Once the chicken is cooked add coconut milk,garam masala pwd and curry leaves.

Check the gravy consistency it should be little bit thick other wise add little bit water.check for the spice n salt level and adjust at this point.

Let it come to a slight boil ,then add the kasuri methi mix and remove.

Garnish with cilantro leaves n serve with rice or roti.

Note: U can also dry roast 1 tsp poppy seeds(gasalu) and add 1 tbsp fresh grated coconut to it and grind it to a psate,add this along with the masala's .

Presentation does matter

Usually on weekdays there are no sweets in the house,but when the weekends come even my sweet tooth starts to tingle...so be it a cheesecake from the cheesecake factory,tiramisu from olive garden,ice cream's from cold stone creamery,ben jerry's,dairy queen or a molten chocolate lava cake with vanilla ice cream etc etc ...i know the list is never ending ...but i just love all of them.



But this weekend i took some tips from my friends aruna's blog about serving ice cream here is the link to the post in her blog

http://arunathetemptations.blogspot.com/2009/03/tips-to-host-healthy-ice-cream-party.html

I came up with this ice cream....its simple easy to assemble ....n tasty....

What u need:

Some store brought brownies or homemade ones(i had some brownies that i made useing the brownie mix available in any grocery store in baking goods aisle)

Store bought vanilla ice cream

Hershey chocolate syrup(one of the regular guests in my fridge as it come in handy to make chocolate milk,cup of hot chocolate etc)

Some fresh cherries/strawberries (usually available during this season)

Assembling

Place the brownie in a bowl and microwave it for 30 sec's.

Put 1 or 2 scoops of vanilla ice cream

Then in a zig zag motion pour the chocolate syrup on top of it.

Garnish with a fresh cherry or strawberry n serve......

Simple isnt it...appearence of the food does make it look very appetizing.Its nice n simple to have such cute little thing's at home once in a while isnt it...Hope all of u enjoy.

The Indian spice Box--the tale behind it

Since we are talking about spices lets first talk about indian cuisine.

The cuisine of India is characterized by its use of various spices, herbs and other vegetables grown in India.Indian cuisine has had a remarkable influence on cuisines across the world, especially those from Southeast Asia.In particular, "curry", which originated in India, is used to flavor food across Asia.

The staples of Indian cuisine are rice, atta (whole wheat flour), and a variety of pulses.The most important/frequently used spices in Indian cuisine are chilli pepper, black mustard seed (rai), cumin (jeera), turmeric (haldi, manjal), fenugreek (methi), asafoetida (hing, perungayam), ginger (adrak, inji), coriander, and garlic (lassan, poondu). Popular spice mixes are garam masala which is usually a powder of five or more dried spices, commonly including cardamom, cinnamon, and clove.

North Indian cuisine is distinguished by the proportionally high use of dairy products; milk, paneer, ghee (clarified butter), and yoghurt (yogurt, yoghourt) are all common ingredients. Gravies are typically dairy-based. Other common ingredients include chilies, saffron, and nuts.Most of the curries in northern india are eaten with a bread's like roti,phulka,naan,chaapathi etc.

Traditional cuisines of Eastern indian namely Orissa, Bengal, and Assam are delicately spiced. Their cuisine consists of Mustard paste, curd, nuts, poppy seed paste and cashew paste are preferably cooked in mustard oil.They curries are mostly eaten with rice or spiced rice.This region is more famous for the sweets such as rasagolla, chumchum, sandesh, rasabali, chhena poda, chhena gaja, chhena jalebi and kheeri.

South Indian cuisine is distinguished by a greater emphasis on rice as the staple grain, the ubiquity of sambar and rasam (also called chaaru and rasam), a variety of pickles, and the liberal use of coconut and particularly coconut oil and curry leaves.This region is more famous for the breakfast dishes like the dosa, poori, idli, vada, bonda,pongal etc.Another famous dish from the south is the "hyderabadi biryani".Not to forget the south indian filter coffee.

Western India has three major food groups: Gujarati, Maharashtrian and Goan.
For me maharashtra reminds me of the evening snacks like pani puri,bhel-puri,chaat,vada-pav,raagda etc Gujarati cuisine is predominantly vegetarian. Many Gujarati dishes have a hint of sweetness due to use of sugar or brown sugar. Goan cuisine is influenced by the Portuguese colonization of Goa.



This is the spice box that u find in most of the indian kitchen's.The other day all the ingredients in the spice box were over and so i again filled them up immediately...It was so pleasant to see all the beautiful vibrant colors..that i immediately thought of clicking a photo n here i am with it.The spice box is almost similar to the spice racks that we have out here in the US.

But for some reason i prefer useing the spice box itself(though its a personal opinion) might be i have more memories associated with things like the spice box,grinding mortor n pestle etc

I remember amma keeping all the grocery shopping money in it along with the spices..so that if any one passes by the house selling fresh vegetables or fish she doesnt need to run to the cupboard everytime.

So coming to the picture clockwise from top is

Methi
Chaana dal
Urad dal
Mustard
Corainder
Jeera
Red chillies( in the center)

These are the regular things that one uses for a Tadka or Poppu apart from the Hing,Curry leaves n Crushed Garlic.

Mixed Vegetable Curry

I never knew making a mixed vegetable curry was so easy...the other day all the vegetables in the fridge were over except for a frozen mixed vegetable packet in the freezer and I was in a daze of what to cook that goes well with rotis for dinner....

As usual i started on a quest on the net in the hope of finding something healthy n easy...N there i was on http://www.manjulaskitchen.com

I found manjulas recipe for navaratan kurma...but in the start i was like why even have a look at the recipe....because i knew that Navaratan kurma has cream n cashew...But again i thought why not just have a look at it.....

Thanks to manjula ji....she made it without any onions n cream...she instead used milk n cornflour to get the gravy.

Apart from mine and amma's recipes...just wanted to blog about the various recipes i try from other blogs....so that acts a reference for me as well.



Ingredients

1 1/2 cups mixed vegetables(carrot,beans,cauliflower,peas,potato)
3 green chilli chopped fine
1/2" ginger grated
1/2 tsp turmeric
1 tsp coriander pwd
1 tsp chilli pwd
1/2 tsp jeera
1 bay leaf
2 cloves
1 cup milk
1 tbsp cornflour
few curry leafs
chopped cilantro
hing
salt

Method:

Parboil the vegetables with pinch of salt and keep aside.

Dissolve the cornflour in little milk(make sure they are no lumps in it)n keep aside

Next in a small bowl add the chopped green chillies,grated ginger,turmeric,coriander pwd,chilli pwd with 1/2 cup water n keep aside

Heat some oil in an pan,to this add the jeera,hing,curry leafs,bay leaf n cloves.

Next add the dissolved masala mixture into the pan n mix.

Immediately add the parboiled vegetables and let the vegetables coat with the masala's.Add some salt.

Next add the milk and also cornflour n milk mixture n mix.

U will notice that the gravy starts to thicken then add the cilantro leaves/kasuri methi.

Remove and serve with roti's.

Note:I always keep a packet of frozen mixed veggies in my fridge so that it comes handy in times like this...u can either make a quick curry,veg cutlets,pav bhajji with the mix veggie packet.

This curry is an easy recipe for bachelors or for people who are very tired after the days work n dont want to stress out in the kitchen.

Mixed greens Salad n Grilled Mahi Mahi

Grilled Mahi Mahi

Marinate the mahi mahi fillets in the following

1 tbsp soya
1 tbsp olive oil
1 tsp vinegar
1/2 tsp pepper
1/2 dried herbs
1/2 tsp minced garlic
1 tsp hot sauce/chilli garlic sauce
salt
pinch of sugar
chopped cilantro

Line a baking tray with foil and apply some oil to it so that the fish doesnt stick to it.

Put the oven on broil mode

Put the fish on the baking tray and put it into the oven and cook for 5 mins on one side

Remove turn the fish and put into the oven n grill again for 5 mins more.Or until cooked.

Remove n sprinkle with some toasted seasame seeds n serve with salad n yougurt dip.

Mixed Greens Salad:

1/2 packet of mixed greens
6 almond half's or any dried nuts like pecan or walnuts
2 tbsp dried cranberries
few onion slices

Salad Dressing:

2 tbsp red wine vinegar
1 tbsp olive oil
pinch of pepper
pinch of salt
1/2 tsp mustard paste
1/2 tsp honey

Mix all the above salad dressing ingredients togeather until the oil in it gets mixed into the vinegar.

Just before eating put all the ingredients in a salad bowl and add the dressing little by little n mix

Dont add too much dressing as the salad greens tend to wilt fast when they are wet.

Just sprinkle some parmesan cheese on top of it.

Yougurt dip:

2 tbsp thick yogurt
pinch of salt
pinch of pepper
pinch of sugar
pinch of chaat masala pwd
chopped cilantro/celery

Mix all of the above n serve with grilled fish

Mamidikaya chinna mukka pachadi(mango pachadi)

Amma used to make this pachadi when the mangoe season was about to come to an end.The method was similar to how we make dosakaya pachadi.But tangyness of the magoes adds a lot of flavour to the pachadi.

So while selecting the mangoe make sure that its a raw tender tangy mangoe variety.

Wash the mangoe and wipe clean with a kitchen towel or paper napkin and cut it into small pcs along with the skin as shown in the pic below...be sure to discard the seed from it.



I sure miss the taste of fresh mangoe pickle made in india at home.One day after makeing the pickle, amma used to mix it in hot rice along with ghee..mmmmmhhh...my mouth is already watering...Used to like it a lot...

Such good memories...ok apart from makeing all ur mouths water...lets come back to the mangoe pachadi recipe.



Ingredients:

1 raw mangoe(cut into small pcs as shown above)
1 tbsp jeera
1/2 tsp methi seeds
1/2 tsp turmeric
12 dry red chillies or fistful of them
2 green chillies
2 stems curry leafs
salt
oil
hing

Method:

Cut the mangoe into small pcs as shown in the pic above.Keep aside 1/4 of the pcs for grinding.

In the remaining mangoe pcs add the turmeric and salt n keep aside.

Next heat some oil to this add the jeera,methi seeds and hing.

Also add the green chillis, curry leafs and dry red chillis,be sure not to burn it.

Then seperate all of this from the oil.Add the oil to the mangoe pcs mixed with turmeric.

Next add the tadka items along with the mangoe pcs that we kept aside in the start and grind to a coarse paste.

Now mix this paste with the small mangoe pcs.

Check for salt n spicyness.Serve with warm rice and ghee.