Cooking Instructions
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Step 1
Boil the
Green Mangoes (1 cup)
with 1 cup of water using any kind of pressure cooker. You can do it in a pan also, but it will take longer and require more water.
Step 2
Once the boiled mango cools down, puree using a blender.
Step 3
Meanwhile, take a deep pan in which you are planning to make khadi. Add
Oil (1 Tbsp)
and roast the
Moong Dal Mangodi (1/2 cup)
in the pan until golden brown. Take it out and set aside.
Step 4
Mix
Chickpea Flour (1/4 cup)
in
Buttermilk (3 cups)
with a whisk in a mixing bowl. You may use a blender as well to help in removing lumps.
Step 5
In the same pan, which was used to roast mangodi, heat
Oil (1 Tbsp)
and add
Asafoetida (1/4 tsp)
,
Cumin Seeds (1 tsp)
,
Fenugreek Seeds (1/2 tsp)
, and
Dried Chili Peppers (2)
.
Step 6
When seeds start splattering, add
Green Chili Pepper (3)
and
Fresh Ginger (1 in)
.
Step 7
Roast them for a few minutes and then add the mixture of buttermilk and chickpeas flour. Add an additional 2 cups of water and keep stirring the mixture until it starts to simmer.
Step 8
Now add mango pulp to the mixture. Again continue cooking till it starts to simmer.
Step 9
Next add the
Ground Turmeric (1/2 tsp)
,
Chili Powder (1/2 tsp)
,
Ground Coriander (1 tsp)
, and
Salt (1 tsp)
.
Step 10
Give it a good mix and continue cooking. Add roasted mangodi and
Lentil Papadums (1 oz)
to the mixture.
Step 11
Let the mixture simmer for an additional 25-30 minutes on low heat. If you feel that it is getting too thick, then add a little more water.
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