Ellu Manga
Ingredients:
Mangoes: 2 large “Moovandan” mangoes
Sesame Oil: 2 tablespoons
Mustard Seeds: A small amount
Fenugreek Seeds: A tiny amount (less than mustard seeds)
Curry Leaves: A small amount
Turmeric Powder: A small amount
Kashmiri Chili Powder: 1.5 teaspoons (adjust for more spice)
Fenugreek Powder: 1/4 teaspoon
Black Sesame Seeds: A handful, crushed
Jaggery: 1 piece, melted
Asafoetida Powder (Kayam): A pinch
Salt: To taste
Preparation
Wash and cut the mangoes into large pieces .Sauté the Mangoes: Heat sesame oil, add mustard and fenugreek seeds, curry leaves, and then the mangoes. Cook until tender .Add salt to the cooked mangoes.Add turmeric powder, Kashmiri chili powder, and fenugreek powder
Add crushed black sesame seeds and melted jaggery Turn off the heat and add a pinch of asafoetida powder This pickle can be kept outside for two to three days.
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