Time Required: 5 Minutes
Ingredients:
3 Ripe Mangoes
1tbsp Ghee
A pinch of Asafoetida
1/2 tsp Cumin Seeds
1tsp Red Chili Powder
¾ tsp Turmeric Powder
1tsp Dry Mango Powder
2tbsp Sugar
1/2 tsp Garam Masala
1/2 tsp Kalonji/Onion Seeds
2 Cups water
Salt to taste
Method:
Squeeze out the pulp from the Mangoes and remove the pulp and seeds/stones into a bowl. Heat Ghee in a kadai, add Cumin Seeds, Kalongi and when they start to splutter, add Asafoetida, Mango Pulp along with the stones, Water and the other spices. Cook for 2 minutes on low flame until the gravy thickens. Finally add the Garam Masala and serve hot along with Indian Bread or Rice.
