When Raw mangoes are in season this is one dish that is made frequently in most Konkani households. It is a good accompaniment to Rice, Roti or even the various Dosas. Tangy and spicy, the aroma of asafoetida and coconut oil will leave you asking for more.
- 250 gms Raw Mango
- 1 heaped tsp chilly powder
- 1 level tsp Hing/asafoetida
- 2 heaped tbsps Coconut oil
Wash and chop the raw mango fine keeping the skin intact. Add the salt, chilly powder, hing and coconut oil. Mix well. Keep aside for about fifteen minutes for the flavours to infuse. Chilly powder can be adjusted according to individual preference.
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