From Grandma’s Kitchen: Mango sweet and sour gravy
The best of mango flavours in a dish Ingredients: 1 cup raw mango pulp 1 cup ripe mango pulp 3 tbsp gram flour 1 cup buttermilk A pinch of hing (asafoetida) 1/4 tsp fenugreek seeds 2 green chillies (slit) 1/2 tsp mustard seeds Salt to taste 1 tbsp oil 6 curry leaves (chopped) 1/2 cup boondi Method: Mix all the mango pulp, gram flour and salt. Add buttermilk and mix. Heat oil in a pan. Put in the hing, mustard, and fenugreek. Saute. Add curry leaves and green chillies. Saute for 2 minutes. Then put in the mango mixture. Bring it to a boil and add a bit of water if needed. Let it simmer on low heat for 10-15 minutes. Add boondi and simmer for 5 minutes. [siteorigin_widget class="SiteOrigin_Widget_Image_Widget"][/siteorigin_widget]