Ingredients
Bangalore maanga (kilimookku maanga) - 1 big size
Jaggery (vellam) - 150 gram
Green chilly - 2
Mustard (kadugu) - 1 teaspoon
Fenugreek (vendhayam) - 1/4 teaspoon
Salt - 1 pinch
Sunflower oil - 1 teaspoon
Preparation
- Peel the skin of maanga
- Slice the maanga into pieces
- Powder the jaggery
- Heat 1 teaspoon of sunflower oil in a pan, in low flame
- Add mustard, fenugreek. Allow mustard to burst
- Slice the green chilly along the length and add it
- Add maanga and fill water till it completely fills the maanga
- Add a pinch of salt
- Boil the maanga. Might take 5 to 10 minutes
- Smash the maanga using a laddle (kuzhi karandi)
- Add the powdered jaggery and mix thoroughly
- Continue heating for 5 to 10 minutes and turn off the stove
No comments:
Post a Comment