Roast fenugreek seeds, grind into powder and keep aside.
Take oil in a frying pan, add a few mustard seeds and cumin seeds and when they split, add asafoetida powder, turmeric powder, grated raw mango, salt to taste and chilli powder and mix well till cooked. It should not stick to the sides of the pan.
Add fenugreek powder before removing from the fire.
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.