Mango Ginger- 500 gms Chilli powder - 4 tbsp or to suit your spice tolerance Fenugreek powder- 1 tbsp(dry roast seeds and powder) Sesame oil- 2 tbsp or little more salt to taste
To temper: mustard seeds-1 tsp Hing- 4 generous puffs
Peel and grate the root, Heat oil and temper with mustard seeds and hing, add grated root, give it a good toss so that oil coats all the grated root may be for 2 mts. Then add salt, chilli powder and fenugreek powder. Reduce the heat to low. Keep tossing and turning until oil oozes out.
This can be mixed with white rice for a quick lunch box meal. A ver…