Servings: 2 people
Time : 25-30min
Ingredients
- 1 raw mango – medium size (peeled and cut into long slices or cubes)
- 1/4 tsp Assafoetida
- 1/4 tsp Nigel’s seeds
- 1/4 tsp Fennel seeds
- 1/4 tsp cumin seeds
- 1/4 tsp Salt
- 1 dry red chili whole (optional)
- 1/4 tsp Red chilli flakes
- 3-4 tbsp jaggery (organic)
- 1/2 tbsp potato starch (notes)
- 3 tbsp Jaggery
- 1/2 cup water
Method
To a warm pan, add the seeds & red chili. Let it crackle and then add the asafoetida. Now add the raw mangoes and sauté stir well for 1 minute.
Now add the jaggery, salt and potato starch. Mix well. Add water and let it simmer covered with a lid for 20 min.
Uncover add chili flakes. Mix well. Check if the mango is soft if not then cook for a few additional minutes. The sauce should also get thick by now.
Serve with Indian bread or with rice along side of your favourite curry.
Disclaimer: Always consult your GP/PHYSICIANS. This article is no way giving you any medical recommendations or asking you to override your doctor’s advice. Nurture Yourself is not responsible for any health issues you may have or develop in future.