This mango pickle recipe is very easy to make. This mango pickle is the combination of juice rich green mango and Indian authentic spices. This manga oorugai is most popular in southern part of India. This is my mom’s recipe. Like all her recipes, this one tastes so yummy and a lip smacking dish. Addition of roasted fenugreek and mustard powder makes it more flavorful. Best accompaniment for mango pickle is curd / yogurt rice.and also for chapathi.

   Ingredients

1 Large Green Mango (not ripe), Finely Chopped
1.5 Tsp of Red Chilly Powder
1  Tsp of Mustard
1 Tsp of  Urad Dal
Pinch of Hing / Asafoetida
2 Tbsp of Gingelly Oil / Indian Sesame Oil
Salt to taste

   To Grind

            1/2 Tsp of Mustard
1/2 Tsp of Fenugreek

    Method

• Dry roast the mustard and fenugreek for 1- 2 mins until nice aroma comes and it changes color. Let it cool down for 5 mins. Grind it to a fine powder in a spice grinder or mortar & pestle.
• Wash the mango. Take a sharp knife and discard the core. Chop the mango into tiny pieces along with skin. Keep this aside.
• Heat oil in a pan, add mustard, urad dal and hing, after it splutter, add chopped mango, red chilly powder and salt, saut’e well for 3-5 mins until it turns soft but not mushy.
• In this stage, add roasted & ground powder and mix well till everything is well combined. Turn off the flame.
• When the pickle is cool, store it in an airtight container and refrigerate it.
• Enjoy this tangy mango pickle with a plate of yogurt rice.

   Tips

• For this pickle, use rock hard green mango not ripe.
• Addition of fenugreek & mustard powder gives a great taste to this dish
• Adjust the spice and salt according to the tangy taste of mango.
• Increase or decrease the spicy taste according to your taste buds.
• Add more oil to the pickle, so that you are increasing the shelf life of the pickle.
• It tastes great on 2nd day after all the flavors fully absorbed  into the mango pieces.

    Health benefits of  Green Mango
Source : Health- benefits.blogspot.com

• Drinking unripe mango juice prevents the loss of sodium chloride and  iron during summer.
• Dried mango powder is highly beneficial in treating scurvy ( Vitamin C deficiency)
• Unripe mangoes helps to treat blood disorders.
• Raw mangoes are rich source of pectin, mixed with salt and honey, helps to treat gastro- intestinal disorders.
• Helps in treating liver disorders.
• Rich in vitamin C and anti-oxidants.

     

              This simple and delicious dish are made from potato and cauliflower. You can make aloo gobi in  different ways, but this is a way I do it at home. I got this recipe from my friend…You can also do the same recipe without onion and garlic. The spices and masala added makes curry more flavorful and tasty. It can be served with naan, phulka, paratha or jeera rice. I had with coconut paratha, it tasted so good.

     Ingredients

          1 Large Yellow Potato, Diced
          1 Small Cauliflower, 10 Florets
          1 Large Onion, Finely Chopped
          2 Large Tomato, Finely Chopped
          1 Tsp of Ginger Garlic Paste
          2 Tsp of Coriander Powder
          1 Tsp of Red Chilly Powder 
          1/4 Tsp of Turmeric Powder
          1/2 Tsp of Garam Masala
          1 Tsp of Dried Methi Leaves
          1 Tsp of Cumin Seeds
          1 Tsp of Mustard Seeds
          1 Tbsp of Oil / Butter
          Salt to Taste
          Water as needed 
          Few Coriander leaves with stems
          
    Method

• Wash and peel the potato skin, cut the potato into big pieces.
• Wash the cauliflower florets in hot tap water or soak it in hot water with salt for 10 mins. Drain the water and wash it in tap water.
• Heat oil in a pan, add mustard and cumin seeds, after it splutters, add chopped onion, fry for 1-2 mins until it turns golden brown.
• Add ginger garlic paste, fry for 2 mins until raw smell goes off.
• Add chopped tomato and coriander stems, fry until it turns soft and mushy.
• Add coriander powder, red chilly powder & turmeric powder, fry in medium heat until raw smell goes off.
• Add cleaned cauliflower florets, potato pieces, garam masala and salt. Fry well with masala for 2 mins. Add 1/4 Cup of water, cover the pan and cook in medium flame for 10 mins. Stir in between for even cooking.
• Now take out the lid, check whether the potato are boiled properly, add dried fenugreek leaves, mix well with veggies, add some more water, cover the pan and cook it for another 2 mins.
• Finally add chopped coriander leaves, mix well. Check the salt and turn off the flame.
• Aloo gobi is ready. Serve with paratha or phulka or naan or jeera rice.

   Tips

• You can do the same recipe without onion and garlic instead add hing and ginger.
• For aloo gobi mutter, add peas by following the same recipe.
• Add amchur powder instead of tomato for a tangy taste.
• Add green chilly for a extra spicy taste.
• Always soak and clean the florets in hot water with salt before cooking because of pesticides and small worms in it.

    Healthy Benefits of Potato and Cauliflower

    Potato

• Rich source of carbohydrates, fibers, vitamins and minerals.
• Good for brain function and digestion.
• Increase body weight because of carbohydrates in it.
• Good source of calcium and magnesium, so it helps to reduce rheumatism.

    Cauliflower

• Excellent source of antioxidants.
• Anti-inflammatory properties.
• Protect against cardiovascular and cerebrovascular disease.
• Clean your digestive system.
• Good source of vitamin B and minerals.