PREPARATION

1. Take a raw mango and peel the skin.

2. Grate the mango with the help of a food grater.

3. Keep aside.

4. In a mixing bowl, add 450 grams yogurt and whisk it well.

5. Add the grated mangoes, 1 teaspoon black salt, 1 teaspoon chilli flakes, 1/2 teaspoon cumin powder and mix it well.

6. Heat 10 milliliters oil in a pan, add 1 teaspoon mustard seeds, 1 dry red chili, 10 - 12 curry leaves and stir for 1 - 2 minutes.

7. Add 1/4 teaspoon asafoetida and stir again.

8. Pour the tempering over the curd mixture and mix it well.

9. Garnish with mint.

10. Serve.

Bhindi Raita

Servings - 2 - 3

INGREDIENTS

Okra - 250 grams

Oil - 30 milliliters

Yogurt - 400 grams

Chaat masala - 1 teaspoon

Cumin powder - 1/2 teaspoon

Salt - 1 teaspoon

Red chili - 1/2 teaspoon

Oil - 20 milliliters

Mustard seeds - 1 teaspoon

Cumin seeds - 1 teaspoon

Asafoetida - 1/4 teaspoon