Slice mango into small dices, removing the pitt, put salt and haldi.
Keep it aside for 4 to 5 days. Put red chilli powder to this mango and mix it properly.
Roast methi seeds and dry grind it and keep it aside. Heat oil in a pan, and put mustard and let it cool.
When the above oil becomes room temperature, mix it with the mango, and put the roasted methi powder.
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