The substance
2 glasses crude mango solid shapes (without shell)
4 teaspoons of salt
1/2 teaspoon turmeric powder (turmeric)
1 red gherkin formula
2 tablespoons of mustard oil (mustard oil)
1/2 teaspoon of nigella seeds (kalonji)
2 teaspoons of fennel seeds (fennel)
1 glass red pickle
➢How to make zesty mango hash
Blend 2 teaspoons of salt, turmeric powder and crude mango in a profound bowl. Spread it with the cover and put it aside for 30 minutes. Channel the mango water and abandon it.
Warmth the mustard oil in an extensive nonstick skillet until hot. (Around 1 minute). Keep the oil aside with the goal that it cools a little until it is hot.
When the oil warms up, pour the nigella seeds and the fennel seeds and blend well. Keep everything totally cold.
Supplement the rest of the 2 teaspoons of salt and blend well.
Store refrigerated in a water/air proof compartment and use as required.
2 glasses crude mango solid shapes (without shell)
4 teaspoons of salt
1/2 teaspoon turmeric powder (turmeric)
1 red gherkin formula
2 tablespoons of mustard oil (mustard oil)
1/2 teaspoon of nigella seeds (kalonji)
2 teaspoons of fennel seeds (fennel)
1 glass red pickle
➢How to make zesty mango hash
Blend 2 teaspoons of salt, turmeric powder and crude mango in a profound bowl. Spread it with the cover and put it aside for 30 minutes. Channel the mango water and abandon it.
Warmth the mustard oil in an extensive nonstick skillet until hot. (Around 1 minute). Keep the oil aside with the goal that it cools a little until it is hot.
When the oil warms up, pour the nigella seeds and the fennel seeds and blend well. Keep everything totally cold.
Supplement the rest of the 2 teaspoons of salt and blend well.
Store refrigerated in a water/air proof compartment and use as required.
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