Avakai Recipe
Ingredients
| Mangoes | 1 Kilogram, cut into pieces | |
| Salt | 300 Gram | |
| 200 gm chilly powder | ||
| Mustard powder | 100 Gram | |
| Turmeric powder | 25 Gram | |
| Fenugreek seeds | 50 Gram | |
| Sesame seed oil | 1 Kilogram | |
Directions
1. Wash, wipe dry and cut the mangoes into fairly large pieces - these should weigh 1 kg. Spread the pieces on a clean cloth on a mat (chatai) and sun for a couple of hours or until the pieces are dry - there should be no moisture left on them.
2. Take a large stainless steel bowl or plate, put all the prepared powders into it, add enough oil and mix to form a smooth dough - the oil should be just enough to hold all the dry ingredients together.
3. Keep a clean wide-mouthed jar ready at hand. Take a handful of pieces, mix with the masala so as to coat the pieces thoroughly, and put them into the jar. Repeat this process taking a few pieces at a time until all the mango pieces and masala have been used up. Sprinkle any left-over masala on top.
4. Pour the rest of the oil over the mango pieces, shake the jar, cover and leave aside.
5. Check for oil after a few days - if the oil has been used up and the surface looks dry, pour some more oil on top.
2. Take a large stainless steel bowl or plate, put all the prepared powders into it, add enough oil and mix to form a smooth dough - the oil should be just enough to hold all the dry ingredients together.
3. Keep a clean wide-mouthed jar ready at hand. Take a handful of pieces, mix with the masala so as to coat the pieces thoroughly, and put them into the jar. Repeat this process taking a few pieces at a time until all the mango pieces and masala have been used up. Sprinkle any left-over masala on top.
4. Pour the rest of the oil over the mango pieces, shake the jar, cover and leave aside.
5. Check for oil after a few days - if the oil has been used up and the surface looks dry, pour some more oil on top.
Chef
