Methia Keri Nu Athanu

Ingredients:

500 grams Small Raw Mango

½ cup Corn Oil

⅓ cup Fenugreek Seeds

2 tbsp Split Mustard Seeds (Rai Na Kuria)

½ tbsp Crushed Black Pepper Corns

1 tbsp Fennel Seeds

2½ tbsp Khatti Keri Masala

1 tbsp Kashmiri Chilli Powder

½ tbsp Red Chilli Powder

1 tbsp Turmeric Powder

½ tsp Asafoetida (Hing)

1 tbsp Salt + ½ tsp

Preparation:

1. Wash and dry the mangoes. Cut them into small cubes about 1cm in size and put them in a bowl.

2. Add ½ tbsp turmeric and 1 tbsp salt, mix well and keep it overnight.

3. Take the fenugreek seeds in a small bowl and soak them overnight.

4. The next day, sieve the mango's excess water, pour it into the fenugreek seeds, and leave it for 1 hour.

5. By this time, the mangos are dry; after an hour, sieve the fenugreek seeds and keep them aside for 10 minutes.

Method:

1. Heat the corn oil until it is smoking hot, then cool to room temperature.

2. Add the split mustard, black pepper, fennel seeds, khatti keri masala, Kashmiri chilli, red chilli powder, turmeric, asafoetida, and ½ tsp salt to the oil, mix well and set aside for 15 minutes for the masala to infuse into the oil.

3. Put the mangos and fenugreek seeds in the masala and mix well; keep them out overnight, stirring every 3 hours.

4. Transfer it to the glass jar and refrigerate.

• Enjoy this with Puris, Parathas and Theplas.

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Methia Keri Nu Athanu | The Rasoi Recipes