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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.
Once the boiled mango cools down, puree using a blender.
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.
Chickpea Flour (1/4 cup)
Buttermilk (3 cups)
with a whisk in a mixing bowl. You may use a blender as well to help in removing lumps.
In the same pan, which was used to roast mangodi, heat
Oil (1 Tbsp)
Asafoetida (1/4 tsp)
Cumin Seeds (1 tsp)
Fenugreek Seeds (1/2 tsp)
Dried Chili Peppers (2)
When seeds start splattering, add
Green Chili Pepper (3)
Fresh Ginger (1 in)
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.
Now add mango pulp to the mixture. Again continue cooking till it starts to simmer.
Next add the
Ground Turmeric (1/2 tsp)
Chili Powder (1/2 tsp)
Ground Coriander (1 tsp)
Salt (1 tsp)
Give it a good mix and continue cooking. Add roasted mangodi and
Lentil Papadums (1 oz)
to the mixture.
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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