Ingredients

• 1 - raw mango
• 1 cup - coconut, grated
• 1 piece - ginger
• 1 piece - edible stemmed vine pirandai lightly roasted
• Curry leaves - a handful
• Tamarind - size of a lemon
• 4 - red chillies
• Salt as per taste
• 1 tsp - channa dal
• 1 tsp - urad dal
• 1 tsp - mustard seeds
• 2 tsp - oil
• 1/4 cup - warm water

How to Make Mango Ginger Thogyal

• Heat 1 tsp oil in a small pan and stir-fry the sliced pirandai until the slices start to soften.
• Remove from the pan and set aside.
• Heat another tsp of oil in the same pan and fry the red chillies, channa dal and curry leaves till the dal turns golden. Remove the chillies and set aside.
• Grind the fried chillies, coconut, tamarind, mango, coconut, ginger, pirandai curry leaves together, using a little water to make a thick and finely ground mixture.
• When all the ingredients are ground properly, add the rest of the tempering, the mustard seeds and urad dal along with salt to taste and grind for another 20 seconds
• Serve as a side dish.
• Recipe courtesy: Jaisruchi