Smoked Raw Mango kachumber

PREPARATION

1. Boil 350 milliliters water in a pan, add 180 grams green mung bean sprouts. Boil for 2 - 3 minutes.
2. Remove fom heat, strain and keep aside.
3. Boil 350 milliliters water in another pan, add 140 grams sweet corns. Boil for 2 - 3 minutes.
4. Remove from heat, strain and keep aside.
5. Roast he 250 grams raw mangoes on all sides for 4–5 minutes until slightly charred. Let them cool for 10 minutes, then remove the pulp.
6. Transfer the pulp to a bowl and mash well. Add 2 teaspoons jaggery powder, 1/2 teaspoon cumin powder, 1/4 teaspoon black salt, and 1/4 teaspoon salt. Mix well.
7. In another bowl, add the boiled sprouts, boiled sweet corns, 60 grams cucumber, 40 grams bell pepper, 40 grams onions, prepared mango mixture, and 1 tablespoon green chili. Mix thoroughly.
8. To assemble, place the prepared mango kachumber on a serving plate. Top with Greek yogurt, then sprinkle cumin powder and chopped coriander over it.
9. Serve immediately.