Recipe by Sonali
In hot summer day the taste of mango is refreshing be it raw or ripen. I have grown up eating this dish in summer days at the end of the meal. Now it’s your turn to taste it. In this dish I have finished with panch phoran powder, which I have prepared by grinding it after dry roasting.
Style: Traditional | Cooking time: 30 min
Raw mango – 1
Sugar –as per taste
Salt – as per taste
Turmeric powder - ½ tsp
Oil – ½ tsp
Mustard seed – ½ tsp
Dry red chili – 1
Panch phoran ( Bengali five spice) – 1 tsp (crushed)
- Wash the mango and cut length wise into 6 pieces, wash and keep aside.
- Heat oil in a pan put mustard seed and dry red chili, let it pop.
- Now add the mango pieces, a cup of water, salt, sugar, turmeric powder and cover the pan.
- After sometime check the mangoes are cooked or not, if yes then switch off the flame and sprinkle panch phoran powder; cool it and serve at the end of the meal.