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Step 1:
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Scrape the mangoes, grate them and keep aside; alternatively, chop
the mangoes fine .
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Step 2:
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Roast the fenugreek seeds until they turn dark brown, grind into a fine
powder and keep aside.
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Step 3:
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Heat oil in a sauce-pan and add mustard.
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Step 4:
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When the mustard crackles, add the grated mangoes, turmeric powder, salt
to taste; add some more oil and stir the ingredients all the time.
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Step 5:
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When the mango is done to a turn and all the ingredients in the frying
pan are reduced to a soft, smooth mass, which no longer sticks to the sides
or bottom of the sauce-pan, add the chilli powder and mix well with the
soft smooth mass.
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Step 6:
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Add powdered fenugreek seeds, asafoetida powder and some more oil and
mix well.
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Step7:
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Shut off the flame as soon as the chilli powder, powdered fenugreek seeds
and asafoetida are assimilated with the soft, smooth mass..
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