- 2 medium raw mango, grated
- 2 tbsp. dry roasted panch phoron powder
- (equal quantity of fennel, fenugreek, mustard, cumin & nigella (kalonji) seeds)
- 1 tsp. turmeric powder
- 3/4 cup mustard oil
- salt to taste
- 3 tbsp. red chili powder
In a bowl, combine all the ingredients well and store in an air tight container. Refrigerate it and consume after a week.
(The quantity of fenugreek seeds in the panch phoron masala may be reduced due to its bitter taste).