Please connect to Internet to continue
Preparation Time : 15
Cook Time : 10
Total Time : 25
Ker - 250 gms Raw mango - 100 gms Fenugreek seeds - 2 tbsp Onion / kalongi seeds - 2 tbsp Fennel seeds - 2 tbsp Salt to taste Turmeric - 1 tbsp Red chilli powder - 2-3 tbsp Hing - 1 tbsp Mustard oil - 200 ml Pickle masala - 3 tbsp
In a large container wash n soak ker for a day. Then again take out n change the water and soak in salted water for 2 days. Repeat this process again. Pat dry ker n chopped mango. Now dry roast fenugreek n fennel seeds. Keep aside. Now in a large vessel take ker n mango. Add roasted fenugreek n fennel seeds. Add kalongi and hing. Mix well. Add pickle masala n mix properly. Now add all the dry spices. Mix well. Heat oil to smoking point. Let it cool. Pour oil on all over the ker and all spices. Mix well properly. Store it in dry glass jar for a week. Now its ready to eat.
Please Login to comment