Saasav

INGREDIENTS

10 - ripe small sized raival mangoes 1 bowl - grated fresh coconut 1 teaspoon - mustard seed 4 to 5 - dried red chillies a pinch of asafetida oil as required salt and jaggery as per taste

METHOD:
Wash mangoes, peel them and extract pulp. Grind mustard seeds, grated coconut and chillies to a fine paste and add it to the mango pulp. Bring the mixture to a boil and add jaggery and salt as per the sourness of the mangoes for a sweet, sour and hot flavour. Heat oil. Put in a pinch of asafoetida and mustard seeds. When the mustard seeds sputter, pour in the mango mixture. Simmer for a couple of minutes. Serve with rotis or parathas. This preparation can be kept in the refrigerator for a week.