Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 250 | Grams | Mango - Raw | Cut in pieces and dried in sun |
| 100 | Grams | Chana, whole (Kabuli Chana) | Boiled, and dried in sun |
| 6 | Tablespoon | Mustard Oil | |
| 75 | Grams | Mustard Powder | |
| 50 | Grams | Ajwain, Vovom | |
| 50 | Grams | Jeera Powder | |
| 30 | Grams | Salt | |
| 4 | Tablespoon | Turmeric Powder | |
| 500 | Grams | Chilly Powder, Red | |
| 1/4 | Teaspoon | Asafetida (Hing) |
Metrhod
1. Marinate the mango pieces with turmeric powder and salt, keep it overnight.
2. Remove the water, dry in the sun or under a fan.
3. Parboil the kabuli chaana and dry in the sun for 2 to 3 hrs.
4. Heat the mustard oil and cool it.
5. Take a bowl, add the mango pieces and kabuli chana
6. Add the spices, mustard seed powder, carrom seeds powder, cumin powder, turmeric powder, red chilli, salt and asafoetida and mix well.
7. Add the cooled oil and store in a jar.
8. It is ready within a month and lasts for a year.
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