Ambya Thiksani Humman

1. Raw Mango – 2
2. Mustard – 1/2 tsp
3. Urad dal – 1/2 tsp
4. Fenugreek seeds – 1/4 tsp
5. Red Chilli Powder – 3 tsp
6. Oil-2 tbsp
7. Water – 1/2 cup
8. Salt to taste

Method:-

•  Cut the raw mango into cubes. Apply salt on the pieces & keep aside for about 10 minutes.
•  Heat oil in a pan, splutter mustard. Add urad dal & fenugreek seeds to it. Saute for a couple of seconds till urad dal starts becoming golden.
• Now add the marinated raw mango pieces & saute for about 2 minutes.
• Add red chilli powder to this (I added Kashmiri chilli powder for getting the fiery red colour) & saute well keeping on low flame. Also add salt to it. Take care not to add more salt since we had applied salt on the mango pieces.
• Now add water to this & mix well. Let it boil.
•  Once it boils, add a dash of coconut oil on top & a pinch of hing. Mix well .

Tip:
If you feel that its of runny consistency, mix 1 tsp of cornflour or rice flour with little water & add to the curry & boil for a couple of minutes.