Tasty and Healthy

Khatkhate

2011-09-09T20:48:00.004+05:30

This a mixed vegetable recipe. The vegetables used are all root vegetables. Carbohydrate rich vegetables are balanced with toor dal which adds proteins in the vegetable. Once done it is topped with coconut oil which completes the requirement of fat. This makes it a complete meal. Other ingredients like kokum, red chillies, coriander seeds are added to enhance the taste along with salt and jaggery. The peculiar taste of तिरफळे makes the dish extraordinary and special.

Ingredients

Pumpkin
elephant yam
raw banana
potato
sweet potato
colcasia corms
french beans ( cut into half)
ridge gourd ( scrape the ridges and cut into pieces)

Take all vegetables in small quantities. ( You can adjust the quantity according to the availability) Wash and make medium size pieces.

1/4 cup toor dal ( pressure cooked)

1/4 cup freshly grated coconut
3-4 dry red chillies
2 tbl sp coriander seeds
1/2 tsp turmeric powder

5-6 तिरफळे (crushed)

3-4 kokum/tamarind paste
salt and jaggery to taste
2 tsp coconut oil for topping.

Method

Cook all vegetables ( except pumpkin) in a thick bottomed pan with little water. Cover the pan.
Cook on slow flame till vegetables are half cooked. Add pumpkin and cook further till done.
Add cooked dal and mix well.
Add turmeric powder.
Grind coriander seeds,coconut and red chillies and add the paste in it.

Add crushed तिरफळे

Add salt and jaggery to taste.
Add tamarind paste/ kokum.
Cook for a boil and turn the heat off.
Top with coconut oil.
Serve as a main dish or side.

Kandamool or rushichi bhajee

2011-09-09T15:18:00.002+05:30

ऋषी पंचमीची भाजी
This veggie is the combination of variety of vegetables such as sweet potato,elephant yam,raw banana, colcasia corms, red pumpkin, green peas, bhendi,corn cobs, ridge gourd, colcasia leaves, lal math and stalks of lal math. The main ingredient being colcasia leaves. Sourness to the veggie comes with ambadi (hog plums), sweetness is added by banana and sweet potatoes. Green chillies are added for the spicy taste.

Ingredients
wash and soak all vegetables in salty water. Then cut them in medium size pieces without peeling the skin except raw banana and elephant yam.

1 cup cut pieces each of
pumpkin/ लाल भोपळI

cucumber / काकडी

snake gourd/ पडवळ

ridge gourd /शिराळ
raw banana /कच्चे केळ

अरवी /अळकुडी/अळवाच्या मुन्डल्या

elephant yam /सुरण

sweet potato /रताळ

shravan bhendi/ seven ridged okra/lady's finger / श्रावण भेंडी

green peas /हिरवा वाटाणा

2-3 corn cobs preferably white ( make 3-4 pieces of each and pressure cook with little salt)
3-4 ambadi (peel the skin)
2-3 tbl sp of grated coconut

lal math with it's stalk.(wash thoroughly and cleanly. Peel the outer skin and make pieces of 2 inches)
2-3 bunches of colcasia leaves ( approx. 15-20 leaves) Wipe the leaves with damp cloth and cut the stalks and peel the skin. Wrap the stalks in the leaves and cut them not too finely.(These leaves make the gravy or pulp of the vegetable.)

For tempering
1 tbl sp of ghee
4-5 green chillies (slit)

Accompaniment
fresh curd

Heat a table spoon of ghee and add slit green chillies.
Add all the vegetable pieces.
Add cut leafy vegetables over it.
Sprinkle some water if it is too dry.
Cover with lid with water in it. Cook on low flame.
Check in between. Once the quantity reduces and leafy vegetables change its color, add ambadi and little grated coconut.
Add salt to taste.
Mix well. Add cooked pieces of corn cobs.
Serve warm with fresh curd.

Rice porridge

2011-09-09T14:27:00.002+05:30

This खीर or porridge is made for the नैवेद्य on the second day/ rishipanchmi on the arrival of Lord Ganesh.
Use of flavored rice like Basmati, Ambemohor enhances the taste and gives aroma to the dish.

It's very simple to prepare. Thanks to the pressure cooker!!!

1/2 cup rice-Wash and drain rice for 10-15 minutes.
Pressure cook with 1 cup water and 1 cup milk ( to make it more creamy, use full cream milk)for 10-15 minutes.
Mash the cooked rice with a ladle. Alternatively you can grind coarsely the drained rice before cooking. This is done to make the porridge more smooth.
Transfer the contents in a pan and add sugar as per your taste. Add more milk to adjust the consistency.
Cook for 5-8 minutes ( till it blends well) on low flame while stirring continuously.
Add blanched almonds,saffron and cardamom powder.
Serve cool or warm.

2011-09-03T14:12:00.003+05:30

हरितालिका पूजा

Ganapati Bappa Moraya

2011-09-03T14:10:00.001+05:30

गणपती बाप्पा मोरया .... happy ganesh chaturthi

PatoLya

2011-08-31T16:34:00.000+05:30

हळदीच्या पानातल्या पातोळया (Stuffed pancakes steamed in turmeric leaf)

Turmeric or हळद /हल्दी (Curcuma longa) is a herbaceous perennial plant from the Ginger family. Turmeric powder is made by boiling and drying fresh rhizomes of the plant by a lengthy process.
These leaves have a peculiar fragrance which gives a specific taste to the recipe.
Generally the fresh rhizomes are sown in the middle of May or before the monsoon begins, and you get these fresh leaves till monsoon is over. Then slowly the leaves turn yellow and you get the fresh turmeric rhizomes in the soil again which can be stored for the use in the following season.

Today is हरितालिका तृतीया, which is also called as 'TEEJ' in other states of India. The previous day of Lord Ganesha's arrival or Ganesh chaturthi. Goddess Parvati is offered this नैवेद्य .

Ingredients

5-6 fresh turmeric leaves

For the cover
1/2 cup rice flour
water to make a thick paste of the flour
a pinch of salt

For the stuffing
1/2 cup jaggery (grated)
1- 1 1/2 cup grated coconut
1-2 cardamoms(powdered)

Method
Heat the jaggery in a pan till it softens a little. Mix in the grated coconut. Cook by stirring continuously on a low or medium low flame till it becomes dry so that it can be spread with a spoon ( not too dry). You can add grated coconut if required to adjust the consistency. Let it cool.
Take rice flour in a bowl and slowly add water to make a thick smooth paste. Add salt to taste.
Apply little oil on the surface of each leaf.
Spread the rice paste over the leaf evenly with the spoon.
Spread the thin layer of the stuffing only on the half portion of the leaf as shown above.
Fold the leaf in half and press gently to close the sides.
Cook in a pressure pan/cooker without whistle/weight for 15-20 minutes.
Serve with sajook toop or ghee.

Gakar (Crispy wheat bread)

2011-08-30T10:28:00.000+05:30

Yesterday while surfing the channels on television, I saw a program 'Khadyabhramanti' on E tv marathi. Mrs. Kalpana Zokarkar from Indore was singing in her sweet voice. In the same show she taught this recipe from Indore, a traditional one.

I just tried it in the evening and it tasted really nice. She used coarse wheat flour (जाडसर गव्हाचे पीठ ) I used regular wheat flour instead but it worked well.

Ingredients
1 cup wheat flour
1/2 tsp ajwain

1/2 tsp roasted तीळ /sesame seeds
salt to taste
2 tsp oil
1/4 tsp soda-bi-carb
2 tsp ghee/toop/clarified butter

For the dip
1/2 cup curd
2-3 green chillies (roasted directly on the gas stove and then cut)
salt and sugar(optional) to taste
oil, mustard seeds and asafoetida for the tempering

Method
Make a dough mixing all the ingredients using water. Don't make it too soft. Keep it covered for fifteen minutes.

Make small lemon sized portions out of it. Make a flat tikki by gently pressing between the palms. Make an impression with the thumb in the middle of the tikki( just like पेढा)
Heat ghee in the non-stick flat pan or tawa.
Arrange the tikkis on it.
Cover with lid and cook for 8-10 minutes on low flame.
Turn the sides and cook for 2-3 minutes more

For the dip, mix curd, salt and sugar. Add chilli pieces. Heat oil in an iron ladle or pali. Add the tempering and pour it on the curd mixture. Mix well and serve with hot tikkis.

Krishna

2011-08-29T14:20:00.000+05:30

This is embossed on aluminium sheet and then painted with rustolene (a rust proof liquid).

All green paratha

2011-08-29T14:13:00.001+05:30

It's raining heavily in Mumbai. Everywhere it's green. So I thought of going green in my kitchen too.

I used all greens from my fridge and pantry and made गरमागरम parathas for the dinner.

Ingredients I used

palak or spinach leaves

pudina or mint leaves
kothimbir or coriander leaves
kasoori methi or fresh fenugreek leaves

लसुणपात or garlic leaves

कांद्याची पात or spring onion leaves

ओव्याची पाने or owa/ajwain

बडीशेप or fennel seeds
green chillies

Method

All ingredients are used in small quantities and can be adjusted according to the availability.
All are finely chopped and mixed with wheat flour and salt to taste.
Knead a dough using water as required. I added 2 tsp of oil to make it soft.
Roll parathas of medium thickness and roast from both sides.
Serve with pickle or curd.

ALoo wadi (colocasia tikkis)

2011-08-29T13:51:00.001+05:30

Recipes which take extra efforts are made occasionally ....say PuraNpoLi, BiryaNi, Basundi or seasonally like Undhiyu, kandamooL or Rishipanchmichi bhaji, haLdichya panatalya patoLya etc.
ALoowadi is not a frequently made item as it requires more time for preparation but no time to finish it. ( You get ready to fry उंडे or cooked loaf in many stores in Mumbai nowadays).

Today I harvested 5-6 leaves of colocasia or अळू in my kitchen garden and prepared aloowadi at home.

Colocasia esculenta, a botanical name of अळू is a tropical plant grown or cultivated in wet soil. There are two types तेर अळू (with green stalk/stem)आणि वडीचे अळू (with the black stalk/stem)The rhizomes are called अळवाच्या मुन्डल्या ,arbi or arvi and are edible.
The plant cell contains needle shaped calcium oxalate due to which it itches when cooked without tamarind or any sour ingredient. ( the calcium oxalate raphides dissolve in tartaric acid present in tamarind) Remember this we studied this in school.... so don't forget to use tamarind.

I used chickpea flour with coriander-cumin seeds powder, tamarind paste and jaggery with other regular ingredients.
You can also make a combination of onion-green chilli-garlic to make another tasty variety.

Make a thick paste of:
1 cup chickpea flour
2 tsp coriander seeds powder
2 tsp cumin seeds powder
2 tsp red chili powder or as per taste
1 tsp turmeric powder
2 tbl sp tamarind- jaggery paste ( soak tamarind in warm water for 10-15 minutes and then mix well and strain to add jaggery.)
salt to taste
water as required.

Method
Wash and wipe the leaves. Cut the stems.( the leaves used for making aloowadi are dark green in colour and slightly thicker than that are used for preparing bhaaji. The colour of the stem is black for the aloowadi leaves.) Take the biggest leaf and keep dark green side down with broad end towards you. Take the help of roller pin to suppress the veins of the leaf. Apply some tamarind water over it. Spread the paste evenly to make a thin layer all over the leaf. Put another leaf which is slightly smaller than the first one,with darker side down but now with broader end away from you. Press it gently with your palm and repeat the procedure.
You can arrange 6-7 leaves this way in the descending order of their size.
When finished with the leaves, fold both the sides (approx.1/4th) and make a tight roll of the stack starting from the end nearer to you. Apply paste on the sides and to the taper end so that it sticks firmly. You can use a string so the leaves will not unfold.
Cook the roll in a pressure cooker without pressure for 15-20 minutes and cut the slices after cooling it. Shallow fry or deep fry as per your requirement. You can arrange cooked wadis in plate and add tempering of little oil with mustard seeds and asafoetida .

For those who like the taste of garlic and don't use jaggery can make the paste this way...
1/2 cup finely chopped onion
2-3 garlic cloves finely chopped
3-4 green chillies
avoid using jaggery, other ingredients and method remain the same.

Masala palak paneer

2011-08-17T10:17:00.000+05:30

This dish is slightly spicy version of palak-paneer. I finely cut the spinach leaves instead of blanching them.

Ingredients

1 bunch Spinach ( I used fresh from my kitchen garden )
You can discard stems if they are not soft and tender.
2 tbl sp oil
1 masala elaichi(cardamom)
2-3 cloves
3-4 peppercorns
2 medium onions finely chopped
1/2 " ginger piece- chopped
4-6 cloves of garlic- chopped
1 green chilli- chopped
1 tbl sp kasoori methi
3/4 tsp garam masala
1/2 tsp red chilli powder
1/4 tsp aamchur powder
salt and sugar to taste
2 tomatoes chopped
100 gm paneer-cut into 1" cubes
1 cup milk/water

Tempering
1 tbl sp ghee/toop
1 " ginger Julienne
1 green chilli-slit
1/2 tsp red chilli powder

Method

Wash spinach leaves in water thoroughly.
Heat oil in a kadhai.
Add ingredients from 4 to 6.
Add onions and fry till golden brown.
Add ingr. 8 to10 and stir on low flame.
Add ingr. 11 to15 and stir well.
Add tomatoes and cook till they blend well.
Add spinach and cook uncovered on low flame for at least 10 minutes.
Remove from heat and let it cool.
Blend it with 1/2 cup water to a coarse paste.
Add milk/water and paneer pieces to the coarse paste.
Cook for 2-3 minutes so the paneer turns soft.
Add salt and sugar if required.
Transfer the contents in a serving bowl.
Add the tempering.
Mix and serve.

Masale bhat with dal

2011-08-04T21:59:00.001+05:30

This masale bhat is same as shown in my earlier post. But this time I added 1/4 cup of masoor dal to enhance its nutritional value. I added pieces of one egg plant ( vange).So it was a one dish meal. I served this with paneer hariyali

Paneer hariyali

2011-08-04T21:46:00.000+05:30

This is a starter. Tastes yummy. Very easy and fast to prepare.

Ingredients
200 gms Paneer
2 tbl sp besan or chickpea flour
1tsp oil

Grind a smooth paste of
1/2 cup chopped coriander leaves
1-2 green chilies
3-4 garlic cloves
1/2" ginger piece
1 tsp fennel (badishep)seeds
2 tbl sp lemon juice
salt to taste

Method

Cut paneer into 1X1" pieces with 3/4" in thickness.
Slit the pieces almost till end. ( Do not cut completely)
Make two parts of the paste.
With one part of the paste, stuff little green paste in the slits of each piece of paneer.
Mix besan in the second part of the green paste .Add little oil in it.
Apply this to the paneer pieces from outside.
Grill the pieces for 5 minutes or you can fry from both sides on the non-stick pan
Serve hot with green salad.
I served this with masale bhat.

Crunchy veg dip

2011-08-03T21:39:00.003+05:30

Assorted raw fresh vegetables such as colored bell peppers, baby corns, cucumbers, radishes can be cut fresh lengthwise and used with this dip. A perfect healthy dish for the light dinner.

For the dip
1 cup hung curd
1/4 cup fresh cream
1/2 tsp pepper powder
4-5 mint leaves (torn with hands)
1/2 tsp oregano
1/2 tsp roasted and crushed cumin seeds
2 tsp crushed walnuts
2 tbl sp honey
salt to taste

Blend all the ingredients together in a thick dip.
Wash and cut the vegetables lengthwise and eat fresh.

Cruchy cabbage salad

2011-08-03T21:32:00.002+05:30

This crunchy salad tastes best if eaten fresh. It has shredded cabbage, grated carrot and soaked udid dal ( Black gram dal which makes it rich in protein. High in fiber, this is perfect side for the dinner with some rice-n-curry.

Ingredients
Cabbage (shredded)
Carrot (grated)
Onion (sliced)
Udid dal ( soaked in water for an hour)

Seasoning
green chilies (Slit)
pepper powder
fresh lemon juice
Salt and sugar to taste

Garnish with finely chopped coriander leaves

Method
Wash the vegetables and cut them accordingly.
Mix all the other ingredients well.
Garnish and eat fresh.

hello....After a long break

2011-07-24T20:17:00.006+05:30

It was a busy schedule for the last six months. I was attending the course of 'Nursery and Gardening' arranged by the extramural department of University of Mumbai. Learned a lot and it was very informative.
Though I did my daily chores in the kitchen, I could get too little time to update the blog. I tried once or twice but could not continue.
So it's nice to be back on the blog with the freshness of this 'monsoon lily' in my window sill. The botanical name is Zephyranthes rosea (a pink variety). A white variety called Zephyranthes candida and a yellow one called Zephyranthes flava are equally attractive
As the name indicates, it flowers profusely in monsoon.
I will update this blog from time to time with the notes on gardening along with my kitchen experiments.
keep on reading....

Wheat bread open sandwich

2011-05-04T10:47:00.000+05:30

My daughter surprised us with this for the Sunday evening snack!!!
Whole wheat bread with mixed vegetables ( cut and steamed flavored in olive oil with finely chopped garlic, pepper powder,oregano, chili flakes and salt) topped with mozzarella cheese. She used french beans, tomatoes,baby corns, capsicums and spring onions. Served with tomato ketchup.

Lemon rice

2011-05-04T10:33:00.000+05:30

I had cooked excess rice in the morning which turned into tangy lemon rice for the evening meal with a cup of tea flavored with ginger and lemon grass.

Ingredients
1 cup cooked rice
salt and sugar to taste

Tempering
2-3 tsp oil
1 tsp udid dal
1 tsp chana dal
2 tsp peanuts
1 tsp cashew nuts
2 dry red chilies
1 tsp mustard seeds
1 tsp asafoetida
1 tsp turmeric powder
3-4 curry leaves

Juice of 1 lemon(approx.2-3 tbl sp.)

Method

Heat oil in a kadhai. Add the tempering ingredients one by one in sequence. At the end squeeze in the lemon juice and immediately add cooked rice and mix well.
Add salt and sugar to taste.
Serve hot.

Ginger lemon

2011-05-03T14:02:00.000+05:30

Freshness of lime in a hot summer.....so coooool!!!

Ingredients
Juice of 10 lemons
1 kg sugar
6 glasses water
50 gms grated ginger
2 tbl sp black salt

Method
Soak ginger in lukewarm water for 10 minutes. Peel off the skin and finely grate the ginger.
Mix sugar and water in a thick bottom stainless steel pan.
Heat the pan on medium flame while stirring the liquid till the sugar dissolves.
Add grated ginger and salt.
Add lemon juice when the mixture boils.

Turn of the gas after 1-2 minutes. ( Do not make thick syrup or पाक )
Let it cool completely. Store in a glass bottle in refrigerator.
Add 3 parts of ice cold water to 1 part of concentrate while serving.
Garnish with mint leaf and a slice of lemon .

Capsicum-Cucumber curry

2011-05-03T11:20:00.000+05:30

This curry can also be prepared without using capsicum. Green chili with coconut and sourness of buttermilk is a tasty combination.

Ingredients

1 small green cucumber (तवस) ( cut into big pieces)
1small capsicum ( cut into 4 pieces)
1 cup butter milk (thick)
salt and sugar to taste

To be ground
2 green chilies
1/2 cup grated coconut

Tempering
1-2 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/4 tsp turmeric powder
5-6 curry leaves

Method

Heat oil in a pan. Add tempering ingredients.
Fry capsicum for a minute or two. Add cucumber pieces. Add 1/2 cup water.
Add ground paste. Add salt and sugar. Bring it to boil.
Add buttermilk.Cook for a minute and turn off the gas.
Serve hot with rice.

Dalichi aamTi- 7 (with raddish)

2011-04-28T13:26:00.000+05:30

Flavor of radish combined with sambhar masala gives a unique taste to this curry. A tempering of curry leaves enhances it further.

Ingredients
To be cooked in pressure cooker with 1cup water
1/2 cup toor dal
1/2 cup chopped onion
3-4 radish pieces ( approx. 2 inch pieces)
2 green chilies (slit)
1/4 tsp turmeric powder

To be mixed in a curry
1/4 tsp pepper powder
1/2 tsp sambhar powder
salt and jaggery to taste

To be ground coarsely
1/4 cup grated coconut
1 tsp tamarind pulp

Tempering
1-2 tsp oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
3-4 curry leaves

Garnishing
1/2 cup chopped coriander

Method

Pressure cook dal with onion and radish.
Grind coconut and tamarind.
Mix cooked dal with sambhar masala, pepper powder, salt, jaggery and bring it to boil. ( add water if required)
Add ground masala.
Heat oil in an iron ladle. Add tempering ingredients. Dip the ladle in dal mixture.
Garnish with chopped coriander.
Serve with rice.

Cabbage cakes

2011-04-28T13:10:00.000+05:30

कोबीच्या वड्या

There are many ways to cook this spicy and चटपटा dish. My MIL's sis uses soaked and ground chanadal instead of chickpea flour along with other regular ingredients. It really makes them crispy and tasty too.
If time is a constraint then there is no alternative but to use chickpea flour. Last Sunday my friend Madhuri Sawant brought it in our Nursery and Gardening class and everyone enjoyed it. She said her homemade Malwani masala was the key ingredient. She shared the recipe with me. I had a small piece of cabbage in my fridge so I tried it the very next day. Here how I did it.....

Ingredients
1 cup shredded cabbage
2-3 tsp ginger-garlic-chili paste
1/2 tsp turmeric powder
1/2 tsp Malwani masala ( Madhuri has her homemade one, I used ready-made)
salt to taste
1/2-3/4 cup besan/ chickpea flour
1tbl sp rice flour
water to make a thick batter

oil for shallow frying

Method

Wash and shred the cabbage.
Add all masala powders and pastes.
Add besan and rice flour.
Mix in the water slowly and stir with a spoon to make a thick batter.
Transfer the contents in a greased pan and pressure cook for 10-15 minutes in a pressure cooker without weight(whistle). (Put some extra water inside the cooker.)
Let the contents cool completely before cutting the squares of desired size.
Shallow fry on medium flame from both sides.
Serve with tomato ketchup or green chutney.

Egg plant-Potato veggie

2011-04-21T09:22:00.000+05:30

A vangi-batata bhajee

Ingredients

2-3 vangi (काटेरी)
2 potatoes
Cut both in pieces of identical sizes
Salt and jaggery to taste

To be roasted in a tsp of oil
2 tsp coriander seeds
3-4 peppercorns
2 dry red chilies
1/2 tsp turmeric powder

To be ground finely
roasted masala with 2 tbl sp of freshly grated coconut

Tempering
1tsp oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
3-4 curry leaves

Method

Heat oil in a kadhai and add tempering ingredients.
Add vegetable pieces. Cover with water in the lid. Let it cook till potato is half cooked.
Meantime roast the ingredients and grind them with coconut.
Add the ground masala in a half cooked vegetable. Add little water if required to adjust the consistency.
When done add jaggery and little salt if needed.
Serve with chapati.

Porridge of puffed lotus seeds

2011-04-21T09:21:00.000+05:30

मखान्याची खीर

Puffed lotus seeds also known as Gorgon nuts are called Makhana /मखाना in India.Here are the details....
Health Benefits of Makhana or Gorgon Nut

Makhana is used as a treatment for arthritis and rheumatic pains.
Like chrysanthemums, there are no side effects, nor drug interactions, to worry about when eating Gorgon Nut.
Makhana, has been widely used in traditional oriental medicine to cure a variety of diseases including kidney problems, chronic diarrhea, excessive leucorrhea and hypofunction of the spleen.
Gorgon Nut has been widely used in traditional oriental medicine to treat a variety of illness.
Nutrition of Makhana or Gorgon Nut
The popped seeds of Makhana or Gorgon Nut, roasted and eaten as well as used in preparation of various kind of delicious sweets and recipes. It contains 9.7% easily digestible protein, 76% carbohydrate, 12.8% moisture, 0.1% fat, 0.5% total minerals,0.9% phosphorus & 1.4%mg iron/100gm. It also contains useful medicinal properties.

Usually makhana is rarely used in a Maharashtrian kitchen as far as I know. It is used in the kitchen of northern side of India. Once I came across a packet of makhana while doing grocery and googled and got a You Tube video from Sanjeev Kapoor

Mango dip

2011-04-21T09:20:00.000+05:30

आम्ब्याचे सासव
Various types of mangoes are introduced in the market as the month of April begins. Different varieties taste different. Many recipes include mango as its ingredient. This is one of them....
Ingredients
2 small any juicy mangoes (like Payri or RaiwaL)
chili powder
salt and jaggery to taste

Tempering
1 tsp oil ( coconut oil if you like)
1 tsp mustard seeds

To be ground in paste
tempering when cooled
2 tsp freshly grated coconut

Method

Wash and soften the mangoes with fingers.
Take of the tip and and wash off the latex (चिक )if any. Squeeze out the mango juice in a pan.
Mash the lumps if any, to make it smooth.
Add red chili powder, salt and jaggery to taste.
Heat oil in an iron ladle and add mustard seeds. Let them splutter. Turn the gas off and cool it completely.
Grind it with grated coconut.
Mix the paste with mango mixture. Mix it well.
This is served with chapati or rice or as an accompaniment.