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My friend, Malini designs clothes. For the past ten years I have been wearing clothes designed by her. Her creativity does not stop there; she is an amazing cook too. This is her recipe. Do try it out.

In this recipe, we use raw mango and usually the mango used for pickles. Those mangoes are much more sour than the totapuri mango, which is nice to eat with some salt and chilli powder. Because the mangoes are very sour, the number of chillies added are more. Even then the dish does not turn out very spicy because the sourness balances the spiciness. Some jaggery is added to balance the flavours. I make a big batch of this every year and freeze them in batches. This way, i can still make mango rice when the mango season is over.

Mavinkai Gojju (Mango Paste)

Ingredients

• grated raw mango 2 cups
• 1 tbsp methi seeds
• 10-12 dried red chillies
• 1 tbsp jaggery (brown sugar)
• 1 tsp oil
• salt to taste

Directions

• Heat oil in a pan
• Add methi seeds and red chillies and fry for a few minutes on a low flame
• Grind methi-chilli mixture with the other ingredients to a fine paste
• This paste can be stored in the freezer. Freeze in small containers for a one time use

Mango Rice

Ingredients

• 1/2 cup mango paste
• 3 cups cooked basmati rice (or any left over rice)
• 2 tsp oil
• 1/2 tsp mustard seeds
• a pinch asafoetida
• 2 tbsp curry leaves
• 2 dried red chillies
• 1/2 tsp turmeric powder
• 1 tbsp powdered dry coconut or grated coconut (optional)
• a handful of roasted peanuts (optional)

Directions

• Heat oil in a pan
• Add mustard seeds, curry leaves, asafoetida and red chillies
• When mustard splutters add the rice and mango paste and mix gently and thoroughly
• Sprinkle coconut powder and peanuts and mix
• Serve hot with raita or yogurt or papad or potato chips