VEGETABLE FINGER FRIES RECIPE

Ingredients :-

2 nos. Pointed Gourd (Potol in oriya or Parwal in hindi) (Cut in lengthwise)

2 nos. Small Brinjal (Baigana or Baingan) (cut in lengthwise)

1 Raw Banana (Kancha Kadali or Kela) (Cut in lengthwise)

2 nos. Spine Gourd (Kankada or Metha Karela) 

1 Potato (Aloo) (cut in lengthwise)

2 tsp Gram flour (Besan)

2 tsp Corn flour

2 tsp Rice powder

1 tsp Cumin (Jeera) powder

1 tsp Coriander (Dhania) powder

1 tsp Red chilli powder

1 tsp Turmeric (Haldi) powder

1 tsp Black Pepper powder

Salt to taste

Method :-

Wash and clean all the vegetables in water. Cut the vegetables in lengthwise. Mix all the above ingredients with the sliced cut vegetables and marinade it for 15-20 minutes. Heat oil in a deep pan or kadhai. Deep fry the vegetables in medium flame till it golden brown in colour. Switch of the flame and remove on to absorbent paper. Sprinkle little black salt and chaat masala over it and serve hot as a side dish with rice or roti.

((:: YUMMY VADA PAV ::))

Vada Pav - Indian version of burger, must be one of the most loved and popular street foods of Mumbai. Vada is a spicy potato mixture with a coating of gram flour batter, deep fried in oil. Pav is a special kind of soft bread, which round or square in shape, easily available in market. Vada Pav is very easy to prepare and is serve with red garlic chutney, sweet imli chutney or green chutney.

Ingredients :-

For Vada Stuffing :-

4 nos. Boiled Potatoes

3-4 chopped green chillies

1 chopped Onion

1 tsp ginger-garlic paste

1/2 tsp Cumin seeds

1/2 tsp Mustard seeds                                                                

1/2 tsp Turmeric powder

1/4 cup roasted Peanuts

Few chopped Coriander leaves

Salt to taste

Batter For Vada Coating :-

1 cup Gram flour (Besan)

A pinch of Baking soda

1/2 tsp Ajwain

1/4 tsp Turmeric powder

Salt to taste

Oil for deep frying

Method :-

Boil the potatoes in a pressure cooker. Cool the potatoes, peel and mash them. Heat oil in a pan. Add cumin seed, mustard seed and chopped green chillies. When it splutter, add chopped onion and fry for a while. Add ginger-garlic paste and saute for 2 minutes. Now add mashed potatoes, roasted peanuts, salt and mix well. Add chopped coriander leaves and remove from fire. Divide the mixture into equal portion and make small balls of it. Make a thick batter from besan, salt, baking powder, ajwain, haldi by adding water. Heat oil in a kadhai. Deep each ball in the batter and deep fry it in oil till golden brown.

Red Garlic Chutney :-

7-8 Garlic cloves

3-4 green chillies

1 Red tomato

1-2 pieces of Tamarind

Salt to taste

Method :-

Grind together all the above ingredients in a blender and make a fine paste.

Green Chutney :-

Few Coriander leaves

Few Mint leaves

3-4 Green chillies

2 tsp Lime juice

Salt to taste

Method :-

Grind all these ingredients together in a blender and make green chutney.

Sweet Imli Chutney :- (Recipe available in Papdi Chaat recipe)

Final Step :-

Take a pav. Slice the pav into half and apply the chutney to pav as desired. Place one or half vada in between the pav and slightly press down. Serve immediately with onion rings or green chilli. Enjoy!!!

PAPDI (Papri) CHAAT

Papdi Chaat is a popular and mouth watering snack which found easily on road side food carts in all over India. Papdi used in this chat is readily available in market but it can also easily be made at home. For hygienic and better taste, I always prefer to prepare papdis at home.

Ingredients For Papdi :-

1/2 cup Maida (all purpose flour)

1/2 cup Sooji (semolina flour)

1/2 cup Atta (wheat flour)

2 tsp Oil (to knead dough)

A pinch of Salt

Water as required

For Masala :-

2 boiled Potatoes (cut into small pieces)                          

1 finely chopped Tomato 

1 chopped Onion

2-3 chopped Green chillies

2 tsp chopped Coriander leaves

1/2 cup boiled White Matar (chickpeas)

1 tsp roasted Cumin powder

1/2 tsp roasted Dry red chilli powder

1 tsp roasted Dhania powder

Bhujiya or mixture (as per taste)

2 tsp Tomato sauce

2 tsp Dahi (yogurt)

1 tsp Black pepper powder

1 tsp Chaat masala

2 tsp Sweet Tamarind (Imly) chutney

Salt as per taste

Method :-

Making Papdi :- Mix maida, suji, atta, salt, water together and make a little hard dough. Make small balls from this dough, sprinkle 2 tsp oil over the balls, cover it and keep aside for 30 minutes. Heat oil in a kadhai. Roll out very small even size round puris of the dough and deep fry them in oil and keep aside. You can store the papdis for 10-15 days in an air tight container.

Sweet Tamarind Chutney :- 

Boil 1/2 cup tamarind pulp (imli)  in 1 cup water. Add jaggery, salt, red chilli powder to it and  boil for 15-20 minutes on a medium flame. When it thickens switch off the flame and add roasted cumin, dhania (Coriander) powder to it.

Final Step :-

Arrange papdi in a serving plate. Mix all the above masala in a bowl (potatoes, tomato, onion, green chilli, boiled chickpeas, tomato sauce, black pepper powder, chat powder, cumin powder, dhania powder, salt). While serving, lightly crush the papdis little. Place the potato mixture over the Papdi. Sprinkle cumin powder, coriander powder, bhujiya or mixture, dahi, tamarind chutney, chaat masala over it, garnish with coriander leaves and serve. Enjoy the Papdi Chaat!!!

NIMBA PATRA PITHOU BHAJA (HEALTHY NEEM LEAF PAN CAKE)

Neem (Azadirachta indica) is a fast growing tropical tree that is native to East India and Burma and also grows in widespread areas of South east Asia and West Africa. The use of Neem as a medicinal herb dates back over 5,000 years. Today its benefits have been proven by scientific research and clinical trails.

• In treating Diabetes, neem has been found to actually reduce the insulin requirements by as much as 50% without altering the blood glucose levels.
• Also used for sinusitis, Jaundice, acne problems, to lower Cholesterol levels, is highly effective in treating gastritis, indigestion, heartburn, kidney problems etc....

This recipe i have prepared for my dear Papa, who is a diabetes patient. He just loves this neem pan cake. Everyone can taste it. Its very good for health in rainy season. 

Ingredients:-

1/2 cup Fresh Neem leaves                                                          

1/2 cup soaked rice                            

6-7 Garlic cloves

3-4 Green chillies

1 tsp Cumin seed

1/2 Onion chopped

1/2 inch of Ginger piece

2 tsp Besan (Gram flour)

1 tsp Jaggery (gud)

Salt to taste

Method :-

Clean and wash the Neem leaves. Grind the neem leaves with rice, ginger, garlic, green chillies, chopped onion, cumin seeds together in a blender and make a fine paste. Shift the batter to a bowl, add jaggery (gud), salt, besan (gram flour) and mix well. Heat little oil in a non-stick pan. Place small balls of this mixture and flatten it to thin round shape. Fry it both the side till becomes golden brown in low flame and switch off the gas stove. Keep aside the pan cake in a serving plate, sprinkle black salt a little over pan cakes and serve hot.

Note: If it will consume hot, it will taste less bitter. 

CHOCO COCO BURFI

"Chocolate Coconut Burfi"- Coconut Burfi (Fudge) is a mouth watering Indian sweet, very delicious and easy to prepare. But I've made some changes in it and gave a twist to the traditional delicious Indian sweet!!

Ingredients :-
1 cup Fresh grated coconut

1 cup Boiled Milk                                                                  
1 cup Sugar
2 tsp Cocoa powder
1 tsp Ghee
A pinch of Salt
1/2 tsp Cardamom powder
2 tsp Corn flour
2 tsp crushed Almond

Method :-
Heat ghee in a non-stick pan. Add grated coconut to it and fry for 5-7 minutes on low flame. Remove it from fire and keep aside. Now take 1 cup of water in a  kadhai or deep pan. Add sugar to it and bring to boil for 10 mins. When sugar dissolve in water, add boiled milk to it and bring the syrup to a boil. The syrup must be of one thread consistency. Then add fried coconut to it and cook on a medium flame. Mix corn flour with 1/4 cup of water and added to the mixture. Stir well so that it gets mixed fully. Cook it for 15-20 minutes. Now add the cocoa powder to it and mix well. Add some cardamom powder and crushed almond to it for more taste. Grease a plate with ghee and pour the mixture into it. Spread evenly on a plate and let it cool for sometime. With a knife, cut the burfis in a square or diamond shape or any desired shape. Store it in air tight container for 15-20 days.                                                                                                               Choco Coconut Burfi is ready to serve :)) 

A SIMPLE CABBAGE CURRY

Ingredients :-

1 medium sized Cabbage

1 Potato (cut in lengthwise)

1 Onion sliced

2-3 chopped Green chillies

1 chopped Tomato

1 tsp Panch phutan (mixed of cumin seed, mustard seed,fennel seed,fenugreek seed,nigella seeds)

2 tsp Dhania (Coriander) powder

1/2 tsp Red chilli powder

6-7 Garlic cloves (Crushed)

1/2 tsp Turmeric (Haldi) powder

2 tsp Oil

Salt to taste

Method :-

Wash, clean and cut the Cabbage into small pieces. Heat oil in a pan. Add panch phutan to it, when it start to crackle add sliced onion, crushed garlic, chopped green chillies and saute till slightly browned. Add dhania powder and red chilli powder to it and fry for 1-2 minutes. Now add shredded cabbage and potato pieces and mix it well. Add salt as per your taste. Cover it with a lid and cook it for another 5-8 minutes, so that cabbage will be cooked completely. Open and fry for few minutes in high flame till the water completely evaporates. Switch off the flame and serve with any variety of rice or roti.  :-)

CHANA DAL WITH SOYA NUGGETS CURRY

Ingredients :-

2 cup Chana Dal (Split Bengal Gram Lentils)

1 cup Soya Chunks/ Meal Maker

1 Big boiled Potato

2 medium size chopped Onion

2 tsp Ginger-Garlic paste

2 chopped Green chillies

1/2 tsp Turmeric (Haldi) powder

2 medium chopped Tomatoes

1/2 tsp Red Chilli powder

1 tsp any Curry powder

1/2 tsp Cumin seeds

1/2 tsp Mustard seeds

1 piece Cinnamon stick (dal chini), 2 cloves (laung), 1 cardamom (elaichi), 1 bayleaf (tej patta)

A pinch of Hing (Asafoetida)

1/2 tsp Garam masala powder

1/2 tsp Coriander powder

1 tsp Kasuri methi (Dried Fenugreek leaves)

Salt to taste

2 cup Water

Coriander leaves for garnishing

2 tsp Oil for frying

Method :- 

Wash and soak Chana dal in water for 30 minutes. Pressure cook the dal, add salt, turmeric powder, water to it for 1-2 whistles. The dal should be firm to touch but it should be cooked. Soak the Soya chunks in hot water for about 10 minutes. Strain and squeeze the excess water and keep aside. Heat oil in a pan and fry the soya chunks till golden brown in colour for 5-8 mins and sprinkle a little salt over it. Remove it from pan and keep aside. Heat oil in a deep pan or kadhai. Add 1/2 tsp of sugar to it, when it turns brown in colour add cinnamon stick, cloves, cardamom and bay leaf. After one minute add cumin and mustard seeds to it, also add hing (asafoetida). When it starts crackling, add finely chopped onion and fry. Then add ginger-garlic paste, turmeric powder, tomatoes, red chilli powder, curry powder, coriander powder, kasuri methi and stirring well continuously for 5 minutes. When it changes its colour, add soya chunks and boiled potato pieces to it and saute a while. Then add boiled Chana dal to it and mix well. Add water and Cook for 10 minutes on a medium flame. Simmer till the dal becomes thick. Now add garam masala, stir well and further cook for 2 minutes. Switch off the flame and garnish with chopped coriander leaves. Serve 'CHANA DAL-SOYA NUGGETS CURRY' with chapati, parathas etc. Eat healthy and live healthy !!!
Happy Cooking ::))

NOTE:- Sending this recipe to ;

• Pari's event "Only From Royal Kitchens" at Divya's Culinary Journey.

ALOO CHOP / PATATO BALLS

Ingredients :-

4 nos. Boiled Potatoes

3-4 nos. chopped Green Chillies

1 chopped Onion

1 tsp Ginger-Garlic paste

1/2 tsp Cumin seeds

1/2 tsp Mustard seeds

1/2 tsp Turmeric (Haldi) powder

1/4 cup Roasted Peanuts

Few chopped Coriander leaves

Salt to taste

For The Batter :-

1 cup Besan (Gram flour)

A pinch of Baking Soda

Salt to taste

1/2 tsp Ajwain

Water as per required

Oil for deep frying

Method :-

Wash and Pressure cook the potatoes till soft. Peel and mash the potatoes and keep aside. Heat 1 tsp mustard oil in a pan. Add cumin seed, mustard seed and chopped green chillies. When it splutter, add chopped onion and fry for a while. Then add ginger-garlic paste to it and saute for 2 minutes. Now add mashed potatoes, roasted peanuts, salt to it and mix well. Fry for 5-8 minutes, add chopped coriander leaves and remove from fire. Divide the mixture into equal parts and make small balls of it. For batter, in a bowl take besan (gram flour), add salt, haldi powder, baking soda, ajwain, water to it and mix thoroughly and make a thick batter. Heat oil in a deep pan or kadhai. Dip each ball in the batter and deep fry in oil till it turns golden brown in colour. Serve hot with tomato ketch-up or any chutney.

TAWA FRY VEGGIES

Ingredients :-

8-10 nos. Bhindi (Okra)

4 nos. Parwal (Pointed Gourd)

1-2 nos. Baingan (Brinjal) (Cut in length wise)

For Stuffing :-

3 tsp Besan (gram flour)

1 tsp roasted Dhania powder

1 tsp roasted Jeera powder

1/2 tsp Black pepper powder

1 tsp Amchur (dry mango) powder

1/2 tsp turmeric (haldi) powder

1/2 tsp Garam masala powder

1/2 tsp Red chilli powder

1 tsp Onion paste

1 tsp Garlic paste 

1/2 tsp Green chilli paste

1/2 tsp Sugar

Salt to taste 

Oil for frying

Method :-

Wash, clean and cut all the vegetables in vertically length wise from one side to make pocket. Fry the besan (gram flour) in pan for 2 minutes. Mix all the above ingredients together to make a paste and fill this mixture into every piece of vegetables. Heat one tablespoon of oil in a non-stick pan. Gently place vegetables, silt upwards and simmer on flame for 10 minutes. Sprinkle little salt over the vegetables. Keep turning from time to time till tender and all sides are evenly golden brown in colour. Strain and serve hot. (Sprinkle some chat masala and black salt over it). 

HEALTHY LAUKI SABJI (BOTTLE GOURD CURRY)

Lauki (Bottle Gourd) is a Herbal vegetable. It bears very useful medicinal properties. It is a good source of Carbohydrates, Vitamin A, C and minerals. It helps in maintaining Blood pressure and Cholestrol; helps controlling Diabetes, reduce fats; also useful in Weight loss. Most of the times I cooked this simple, easy and healthy dish for my family. A good sabji for dinner as side dish with roti. Tastes just superb!

Ingredients :-

One medium size Lauki (Bottle gourd)

One chopped Potato

One Tomato

Turmeric (Haldi) powder - 1/2 tsp

Boiled Milk - 1/2 cup

Salt to taste

For Seasoning:-

1 tsp Panch phutan

1 dry red chilli

2 Green chillies

1 tsp Oil

Method :-

Wash, Peel the lauki (Bottle gourd) skin, discard the seeds and cut it into evenly small pieces. Put the chopped lauki (bottle gourd) and potato pieces in a kadhai, add 1/2 cup of milk to it. Add salt and turmeric powder, mix well. Cover it and cook for10-12 mins on medium flame, stir in between.(Cook till lauki turns soft). Add chopped tomato to it and cook for a couple of minutes. Remove from heat. For seasoning, heat oil in another pan. Add panch phutan, dry red chilli, green chillies to it and fry for a minute. Add boiled lauki and potato and mix well. Turn off the heat and serve the 'lauki sabji' with roti or parathas.  

NADIA CHUTNEY {COCONUT CHUTNEY}

A simple and tasty Coconut chutney, an easiest chutney you can make it within 5-10 minutes. My family is very much fond of this chutney and this chutney posted here is straight from my mom's kitchen. It goes well with rice, roti, parathas as side dish chutney item. Also can enjoy this chutney with idli and dosa!!!

Ingredinets :-

Fresh Coconut pieces - 1 cup

Cumin seeds - 1/2 tsp

Garlic cloves - 5-6 nos.

Green chillies - 4-5 nos.

Tamarind (Imli) pulp - 1 tsp 

Sugar - 1tsp

Salt as per taste

Water as required

Method :-

Mix all the ingredients coconut pieces, cumin seeds, green chillies, tamarind pulp, garlic cloves, sugar and put in a blender to make a fine paste. Add sugar and salt as per your taste. There is no need of tempering, can be enjoyed as it is.. 

JANHI ALOO POSTO [RIDGE GOURD WITH POPPY SEED PASTE]

One of the very popular Oriya recipes is Janhi Aloo Posta. Janhi (Ridge gourd) is a summer vegetable, with lot of minerals and with absolutely no fat content. It's a delicacy and very easy to cook. Most of the poppy seed based curries are eaten with rice in Orissa and west Bengal as rice is the staple diet here.

Ingredients :-

Janhi (Ridge gourd) - 3 nos. (scraped and cut into large chucks)

Potato - 1 no. (cut into thin slices)

Onion - 1 no. chopped

Ginger-garlic paste - 1 tsp

Tomato - 1no. chopped

Panch phutan - 1 tsp

Dry red chilli - 1no.

Turmeric powder - 1/2 tsp

Poppy seed paste - 2 tsp

Green Chillies - 3-4 nos.

Salt as per taste

Mustard oil - 2 tsp

Method :-

Heat oil in a pan. Fry chopped potato and Janhi (ridge gourd) pieces for 4-5 mins.Remove from pan and keep aside. Grind the poppy seed along with green chillies and make a very fine paste. Add the remaining oil to the pan. Add panch phutan and dry red chilli to the oil. When it crackles add diced onion and saute a while. Add ginger-garlic paste and fry. Then add chopped tomatoes, sprinkle little salt, turmeric powder and fry until oil leaves the pan. Now add poppy seed paste to it and fry for 3-5 mins. Then add fried potato and Janhi(ridge gourd), add salt and stir well. add 1/2 cup of water to it and cover the pan. Let the veggies simmer with the paste till it is semi dry which takes nearly 5-7 mins. remove from pan and serve hot with rice and enjoy ::))

[NOTE:-Soak poppy seed in hot water for half an hour for a fine paste.]

BALUSHAHI SWEET RECIPE

BALUSHAHI, the sweet of religious events. It is a traditional dessert in northern Indian cuisine made especially during festivals and fasting. A similar pastry is known as Badushah in South India. Its a deep-fried dough which dipped in sugar syrup and garnish with almonds..soft and crispy texture makes it exceptional :))

Ingredients :-

2 cups Refined flour (Maida)

1/2 tsp Baking Soda

5 tsp Ghee (for adding in maida to make dough)

A pinch of Salt

1/4 tsp Cardamom powder

1/4 cup Boiled Milk

Water as needed

Oil / Ghee for deep frying

For Sugar Syrup :-

1 1/2 cup Sugar 

1 cup Water                                                                            

A few drops of rose water

2 nos. crushed Green Cardamom

Method :-

• Mix maida, baking powder and salt in a bowl. Add ghee and rub it with the flour. Then add boiled milk and mix weel. If needed add a little water to make a soft dough. Cover it and keep aside for 20 mins. Divide the dough into equal size in small balls and flatten it slightly and make a thumb impression in the centre.
• Prepare a thick sugar syrup, add rose water and crushed cardamoms when it cools.
• Now heat oil or ghee in a deep pan or kadhai. Deep fry the balls in low heat until it turn browns in colour. Drain the excess oil and drop it into the sugar syrup for 20 mins. Take out the balls from syrup and garnish with fried almonds cut into thin slices. Serve and enjoy the sweet "Balushahi".

NOTE : You can store it for 15-20 days in a air tight container. 

NADIA BARA / COCONUT CUTLET

Ingredients :-

Fresh Coconut pieces- 1 cup

Rice - 3 tsp (Soaked in water for 1/2 an hr)

Onion small - 1 (chopped)

Garlic - 3-4 cloves

Green chillies - 4-5 nos.

Gram flour (Besan) - 3tsp

Corn Flour - 2 tsp

Dry Mango (Amchur) Powder - 1/2 tsp

Cumin Seeds - 1/2 tsp

Salt as per taste

Method :-

Grind the coconut, soaked rice, onion, garlic, green chillies, cumin seeds together in a blender to make a fine paste with very little water. Now add besan, corn flour, amchur powder, salt and mix well. Heat little oil in a non-stick pan. Spread it all over. Place small balls of this mixture and flatten it to thin round shape. Fry it both the sides till becomes golden brown. Serve hot as side dish with rice!!!

PANEER BHURJI RECIPE

Ingredients :-

250 gms Fresh grated Paneer (I always make paneer at home for a better taste.)

2 medium sized Onion (cut in lengthwise,sliced)

2 medium size Tomatoes (Finely chopped)

3 chopped Green Chillies                                                       

1 tsp Ginger chopped 

1 tsp Garlic chopped

1 tsp Turmeric powder (Haldi)

1 tsp Kasoori methi (dried Fenugreek leaves)

1 tsp Cumin seeds (Jeera)

1/2 tsp Mustard seeds (Sarso)

1 tsp Curry powder

2 tsp Tomato sauce or puree

2-3 tsp Oil for frying

Salt as per taste

Method :- 

Heat oil in a deep pan and tamper cumin and mustard seeds. Add sliced Onion, ginger-garlic chopped, chopped green chillies and saute a while. Then add chopped tomatoes, turmeric powder, salt and mash them nicely. Add kasoori methi and curry powder to it. Then add grated paneer and mix everything well. Add tomato sauce and cook for  5 mins..Switch off the flame and serve as side dish with rotis, paratha, naan etc..  

NOTE :- Sending this recipe to ;

• "30 Minutes Meal Mela" hosted by Srivalli.

 

BUTA DALI BARA (CHANA DAL TAWA CUTLET)

Ingredients :-

Chana Dal - 1/2 cup 

Potato - 2 medium sized (finely chopped)

Onion - 1 no. (finely chopped)

Green chilli - 4-5 nos.

Ginger - 1 inch

Garlic - 6-7 cloves

Cumin (Jeera) seeds - 1/2 tsp

Chat Masala - 1 tsp

Turmeric Powder - 1/2 tsp

Corn flour - 2 tsp

Salt as per taste

Oil for frying

Method :-

Wash and soak the chana dal in water for half an hour. Grind chana dal, potatoes, onion, green chilli, ginger-garlic, cumin seeds together in a blender. Make a very fine paste. Don't add water to it. Then add turmeric powder, chat masala, corn flour, salt and mix well. Now heat oil in a frying pan on a medium flame. Divide the mixture into equal portions and shape each portion into a round. Shallow fry each cutlet, using a little oil, till both sides are golden brown in colour. Sprinkle a little black salt over the cutlet. Serve hot Chana dal-potato cutlet with mustard sauce and enjoy it !!!

AMBA KHATTA {SWEET MANGO CHUTNEY}

"Amba Khatta" [Mango In sweet Gravy], this dish comes out of a typical Oriya Kitchen. It's a delicious tangy spicy chutney, which goes well with any type of main course meal (rice, khichdi, roti, paratha etc) . Try out this yummy chutney which we can have in summers as mangoes have that cooling affect on our body system. You can prepared this chutney also in festivals and fasting as there is no use of onion and garlic.. Hope you will love it !!

Ingredients :-

2 nos Mangoes (washed and chopped)

Jaggery (gud) - 1/2 cup or 50 gms

1 tsp Ginger paste                                                                     

1 tsp Pancha phutana

1 tsp Red chilli powder

1/2 tsp Turmeric (haldi) podwer 

Few Curry leaves

A pinch of asafoetida (hing)

2 nos. Dry Red Chillies

1 tsp roasted fennel seeds (Saunf)

1 tsp roasted fenugreek seeds (Methi)

4 tsp Ghee or Oil

salt as per taste

Water 2 cup

Method:-

Heat ghee or oil in a deep pan and let it get hot. Add chopped mangoes and fry well it for 5 minutes till light brown. Remove it from fire and keep aside. Now heat 2 tsp ghee in  a pan. Add panch phootan, dry red chillies, curry patta, ginger paste, hing and saute for a while. Now add the fried mangoes to it. Add haldi, red chilli powder, salt and again fry. Add jaggery to it and cook for 5 minutes. Then add 1 cup water to it and mix well. Cover it with a lid and cook on medium flame for 8-10 minutes. Let the mangoes mix well the gravy, add the roasted saunf and methi powder to it. Switch off the flame. Allow it to cool completely and serve. This dish can be stored refrigerated for up to 10 days.