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
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.