If you are somebody like me, who hesitates to take in greens, then this recipe for sure will convert you! This is the first time I am ever making a pickle out of it and the credit all goes to Athamma. After her visit from her daughter’s place, she got back some Aara Keerai or Thota Aaku. I know Aara Keerai may not be referred as Thota Aaku. Amma was giving a different name for this.
Anyway recently Amma had got raw Mango and its been lying around in the fridge for so long! On her return, Athamma was really shocked that I hadn’t attended to that lone Mango. I said I didn’t find time to even glance at it and hoped every much that it would remain raw! Yep, it was still raw, the shelf life of raw mango to remain raw is app 10 days! Ha Ha, Dad will give me a field day, if he happens to read this. Dad always teases us that we are always checking out the shelf life of all ingredients that go into the fridge!
So I was happy that I could finally get to make that Mango into something. But this turned out to be simply too good! I still can’t believe myself that it tasted so yummy.
This is another Andhra Special coming your way!
Mango – 1 cup grated
Ara keerai / Thota aaku – 1 cup (washed and dried and chopped finely)
Methi seeds /Fenugreek Seeds – 1/4 tsp seeds roasted and ground fine
Chillie powder – 1 tsp
Salt to taste
Oil – 2 tsp
Red chillies – 2-3
Mustard seeds – 1/4 tsp
Wash the Greens couple of times. Chopped them finely into very small pieces. Then dry them in shade, till they are all dry.
When you are ready to make the pickle, grate the mango and keep aside.
Roast the Methi seeds and powder them fine.
Then heat a pan with oil. Temper with Mustard seeds, the add the Red chillies. Fry well.
Add on the chopped greens. When they are nicely fried and mixed well, add the grated mango. Fry in sim for 2-3 mins. Then add the fenugreek powder and chilli powder and salt. Fry till oil comes out.
Since this is a pickle, you need to be little liberal with Oil.
This stays good for 3-4 days in room temperature. And for a week when stored in fridge.
This week’s Weekend Herb Blogging is back on home ground. So sending this to Kalyn’s Kitchen!