Credits:
memoirsfrommykitchen.blospot.com
Ingredients:
2 raw mangoes
4 green chillies
4 tblsp gingelly oil (tel)
1/2 tsp mustard seeds (raai)
1 tsp red chilli (lal mirch) powder
1/4 tsp asafoetida
1/2 tsp salt (namak)
4 green chillies
4 tblsp gingelly oil (tel)
1/2 tsp mustard seeds (raai)
1 tsp red chilli (lal mirch) powder
1/4 tsp asafoetida
1/2 tsp salt (namak)
Method:
·
Wash,
wipe and cut the mangoes with skin into very tiny pieces.
·
Wash
and slit the green chillies and keep aside.
·
Heat
the oil, temper with mustard seeds, add asafoetida, salt and red chilli powder.
·
Stir
and add the green chillies and mangoes, toss well and cook for about two to
three minutes.
·
Remove
and cool. It is ready to serve and can be kept for 6-7 days at refrigerated
temperature.
