INGREDIENTS:

1 large raw firm mango
1/2 cup sugar
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
1/4 tsp. aniseed crushed
1/4 tsp. nigella seeds
1 stalk curry leaves
3-4 pinches asafoetida
1-1/2 tsp. chilli powder (red)
1/2 tsp. coriander seed powder
1/8 tsp. turmeric powder
4-5 pinches garam masala powder
salt to taste
1 tbsp. oil

DIRECTIONS:

Peel and chop mango into 1″wide and 2″ long pieces.

Bring plenty of water in a 2 litre sized vessel.

Add mango pieces, allow to boil for 3-4 minutes.

Pieces are done when colour changes, and pieces are still firm to touch.

Do not overcook or vegetable will get mushy.

Drain, run tap water over pieces in colander, cool.

Mix all masalas in sugar.

Sprinkle over mango pieces.

Toss gently with hands to blend.

Heat oil in a large heavy pan.

Add all seeds and asafoetida, allow to splutter.

Add spiced pieces, stir very gently with spatula.

Allow to simmer for 3-4 minutes, till sugar has melted.

Once all sugar has melted, check for taste.

If mango was too sour, you may require some more sugar.

Serve hot or cold, with parathas, chappatis, or even bread.

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