This dish can be prepared in a jiffy, if you have a raw mango and cooked rice ready.
Ingredients:
Raw Mango – 1, Medium,grated fine,
Cooked rice – 2 Cups,
Green chilli – 4 ,cut vertically once,
Red chilli – 2,
Haldi – 1/4 Tsp,
onion – 1 small,sliced fine (optional),
Urad dal – 1 Tsp,(with out husk),
Mustard seeds – 1/2 Tsp,
Channa dal – 1 Tablesp,
Cashew nuts bits – 1 Tablesp,(Fry them in a 1/2 tsp of ghee and keep them ready).
Hing – A Pinch,
Curry patta leaves – 6 to 8,
Oil – 2 Tablesp,
chopped coriander leaves – 1 Tablesp,
Salt.
Method:
1).Heat oil,add hing,mustard seeds,Dals,red chilli and curry leaves.Fry till mustard crackles and Dals change colour.
2).Add chilli and onion,fry a little .Add grated mango,salt and haldi.Suite for a minute till mango becomes just soft (not mushy).
3).Add cooked rice ,stir quickly till the rice blends well with mango masala.
4).Remove from fire ,garnish with fried cashew nuts and chopped coriander .
5).Serve this rice with any curd raitha and papad / chips.
Tip0:
A).You can use left over rice.But rice grains should be separate with out any lumps.Add cashew in the last step so that we can enjoy the crispy ness of the nuts while eating.
2).As raw mango is not available through out the year, you can preserve some raw mango cubes in zip lock bags and plastic boxes.Keep them in freezer and use them even for months.