Mango Pachchadi

Method

1. Peel and shred the mangoes using a carrot shredder and put it in a bowl.
2. If mango has a hard core seed just discard it or use it in some other dish for sourness.
3. Add salt and haldi powder to the shredded mango and mix very well using a clean & dry spoon.
4. Keep it aside for 30 minutes.
5. Heat oil in a small pan or seasoning ladle and add mustard seeds in it.
6. When its about to splutter add methis seeds.
7. When the methi is turning into golden brown add red chilli powder and hing powder and fry for 2 seconds.
8. Add curry leaves (optional) and remove from the stove.
9. Let it cool very well.
10. Then add this seasoning to the shredded mango and mix it thoroughly.
11. Taste and add salt if necessary.
12. This pachchadi can be mixed with hot steamed rice adding ghee.
13. Also tastes good with chapatis & bread.
14. Put it in the air tight bottle.
15. It will stay fresh for 2 to 3 weeks if refrigerated.