- Meal Type
- Ingredient
- Cuisine
- Seasonal
- Dish
- Drinks
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Cooking Time
Preparation Time : 30
Cook Time : 20
Total Time : 50
Ingredients
Serves 12
8-9 Raw Mangoes (cut in cubes, with peels) 4 Carrots (thick jullienes) 1/4 kg Green Chillies 1 cup Rock Salt 1/2 tsp Turmeric powder Tempering/Vaghaar: 3 Whole Garlic (pound coarsely) 1 cup Rai Kuria (splitted Mustard seeds without skin) 1/4 cup Corriander seeds (grind coarsely) 1/2 tsp Fenugreek seeds (grind wid corriander seeds) Salt (as required) 3-4 tsp Chilli powder 1 tbsp ready Achaar Masala 1/2 tsp Turmeric powder 1 tsp BlackPepper corns 1 tsp Cloves 4 cups Oil
Directions
Mix all well and keep on strainer overnight next day sundry till its semi dried up, make sure its not totally dried up. Can dry mango, chillies and carrots separately as each dries differently. Tempering/Vaghaar: In a big pot put oil and keep on flame as it heats up add garlic, blackpepper and pounded cloves let it saute nicely but not browned up add all masalas and cook till nice aroma arises keep stirring. Keep of flame and let it cool completely then add dried mango, chillies and carrots, mix well and store in jar. If weather very hot keep in fridge. After a week can use
Husseina Nazir
533 Recipes
