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Venthiummangai

Chef.Foodie's picture
Ingredients
  Mangoes 4 Medium (Seeds Not Yet Formed)
  Chilly 1 1⁄2 Tablespoon (Or To Taste)
  Turmeric powder 1 Teaspoon
  Fenugreek seeds 1 1⁄2 Teaspoon
  Asafoetida 1 Dash (Or Use 1 Small Asafeotida Cake)
  Oil 2 Tablespoon
  Salt 2 Tablespoon (Or To Taste)
Directions

1. Wash, wipe dry and cut the mangoes (with their skins) into small pieces, discarding the seeds.
2. In 2 teaspoons of oil fry the asafoetida and fenugreek seeds, powder, and set aside.
3. In a large steel bowl put in the mango pieces, add salt, and mix. Put the turmeric and chilly powders in the centre of the pieces.
4. Heat the oil, add the mustard and when done and while the oil is still hot, pour it over the chilly-turmeric powders. Sprinkle the fenugreek-asafoetida powder and mix thoroughly.
5. Cool and bottle.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Mixing
Restriction: 
Vegetarian
Ingredient: 
Mango
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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