cooking time: 50 min. serving 4-6
Rice 1 cup (washed and cooked)
Tamarind paste 1 medium sized
Green Chilies 2
Curry leaves (few)
Red chili powder 1/2 tsp.
Turmeric powder pinch
Black gram 1 tsp.
Mustard seeds 1/2 tsp.
Cumin seeds 1/2 tsp.
Fenugreek seeds 1/4 tsp.
Oil 1 tbsp.
Salt to taste
Slice green chilies. Heat oil in a wok and add mustard seeds,
cumin seeds, fenugreek seeds, black gram lentil and asafetida. When they begin to
splutter add curry leaves, pasted tamarind and sliced chilies. Then add turmeric powder, red
chili powder and salt to taste. Cook for two minutes and remove from the stove. Spread
rice in a broad-vessel and add the cooked mango mixture. Mix well and serve .