Dry roast the methi seeds for a minute and powder them in a blender; do not add water while powdering.
Heat oil in a pan; temper with mustard seeds, curry leaves and hing.
Add the chopped mangoes and cook until they are tender; add a little water if required.
Add the powdered methi, chilli powder, jaggery, tamarind, salt and mix well.
Let cook for a couple of more minutes.
Adjust ingredients according to taste.
Remove from stove and serve hot with rice, rotis or even dosa.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.