Receipe courtesy: my mother
Raw Mango-1, medium sized
Ginger-1 " piece, sliced lengthwise
Garlic-8-10 cloves, sliced lengthwise
Turmeric powder-1/2 tsp
Powdered/ crushed fenugreek (ഉലുവ)-1/2 tsp
Mustard seeds-1 tsp
Curry leaves-2 sprigs
Asafoetida (കായം)-1 pinch
Any vegetable oil- 1 tbsp
- Remove the thick skin of mango and clean carrots.Cut both of them into equally sized long and thin strips. Slice ginger and garlic. Chop each green chilly into two.
- Warm up a pan and pour oil, splutter fenugreek, mustards followed by curry leaves. Add ginger and saute for 2 min. Afterwards add garlic, green chillies and carrots. Saute until the carrots are slightly soft (make sure carrots are still crunchy inside). Add turmeric powder, a pinch of asafoetida, salt and vinegar. Now simmer the flame and add mangoes. Stir for 2-3 minutes and turn off the flame.