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.
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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.