This amazing dish is made of raw mangoes and widely prepared in the malnad region of Karnataka. The tangy-spicy combination of this dish will leave you yearning for more. This dish is usually prepared with raw mango of dindaga variety. I prepared this dish with the raw mangoes from my in-laws garden. I’m not sure of the variety name right now but will surely get back on that. It certainly was not dindaga. This recipe was taught by my granny dearest.
2 raw mangoes
5-6 green chillies ( I used 15-20 jeerige menasina kai, a small sized chilli which is super hot in taste)
1 tbsp coconut oil
1 tsp mustard seeds
Few curry leaves
A pinch of Asafoetida or hing
You will have 6 pieces, I have 5 as I was super tempted to eat the raw mango with salt and gave in to the temptation.
Heat a pan and place the raw mangoes in it. Add water so the raw mangoes are almost immersed in it.