The good thing about the summer is the number of mango varieties that become available. Here is a recipe to help you make the best use of the king of fruits this season.

Mango pakori kadhi

IngredientsFor Kadhi:Ripe mango pulp: 1/2 cup
Curd: 1/2 cup
Methi seeds: 1/2 tsp
Jeera: 1/4 tsp
Tejpatta: 1
Red chilli powder: 1/2 tsp
Garam masala powder: 1/2 tsp
Salt to taste,
Oil to fry: 1tbsp
Water: 4 cups
Onion, finely chopped: 1
Coriander leaves, finely chopped: 1tbsp
Hing powder: 1/2 tsp, For Pakories Raw mango, grated: 1/2 cup
Besan: 1 cup
Green chillies chopped: 1/2 tsp
Salt to tasteMethod: In a bowl, mix raw grated mango, besan, green chillies and little salt. Heat oil in the Kadhai. Make pakories of mixture and fry till golden brown. Keep aside the pakories. In a bowl mix mango pulp, curd, chilli-powder and add four cups of water to it little by little. In a kadhai pour 1 tbsp oil, add tejpatta, methi seeds and jeera. When they crackle add curd mixture with mango pakories and add hing. Let it boil for five minutes. Garnish with coriander leaves and serve hot. Best eaten with rice.CHAYYA GUPTA

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