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Ingredients
US|METRIC
2 SERVINGS
- 4 mangoes (yields about 2 cups finely diced)
- 2 Tbsp. salt
- 8 red chillies (dried, adjust to spice threshold)
- 1 tsp. seeds (fenugreek, methi)
- 1 tsp. mustard seeds
- 1/4 cup coconut oil (you can use refined vegetable oil or any other)
- 1 tsp. mustard seeds
- 4 stalks curry leaves (2 will do if you’re using large store bought ones)
- 1 pinch asafoetida (hing)
- 5 mangoes (should yield approx 2 cups diced)
- 2 Tbsp. salt
- 1 tsp. mustard seeds
- 1 tsp. fenugreek seeds
- 8 red chillies (dried)
- 1/4 cup coconut oil (can substitute with refined vegetable oil)
- 1 tsp. mustard seeds
- 4 stalks curry leaves
- 1 pinch asafoetida
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