Ingredients:

2 cups dried mango slices/ adamanga

4 tbsp kashmiri chilli powder

1/4 tsp turmeric powder

1 tsp asafoetida powder

1/2 tsp fenugreek powder

1 tsp mustard seeds

3 dry red chillies

1 sprig curry leaves

salt to taste (if required)

1/2 cup gingely oil

Preparation:

1. Wash and soak the dried mango slices in 2 cups of water for 1/2-1 hour. Chop into small pieces and keep it in the same water.
2. Heat gingely oil in a thick bottomed pan and splutter mustard seeds.
3. Add dry red chillies and curry leaves and fry. Add asafoetida powder and mix well.
4. Switch off the flame and add chilli powder and turmeric powder and mix well.
5. Add soaked dried mango pieces with water and mix well and allow to boil and cook until they become soft.
6. Add fenugreek powder, mix well and boil well for 3 minutes. Check for salt and add if required.
7. Remove from the flame and keep it aside to cool.
8. Store in an air tight glass container/ bottle...Serve it with rice...