Easy Steps

01

Wash all the vegetables with water and pat dry.

02

Next, chop the amaranth leaves. Then peel, deseed and grate the raw mango.

03

In a pan, add the fenugreek seeds and fry until they turn brown.

04

Stir for a few seconds and then remove from the pan.

05

In a food processor, add in the seeds and grind the seeds into a fine powder.

06

Then add the garlic pods and blend to make masala powder.

07

In another pan, heat the oil and add amaranth leaves. Cover with a lid and cook for a minute or two.

08

Remove the lid, stir and let it cook for another minute, until the amaranth leaves become soft.

09

Add in the masala powder and stir fry. Next add in the red chilli powder, remaining oil and salt to taste.

10

Finally, add the grated raw mango to the mixture.

11

Combine all the ingredients well till the grated mango is coated in the masala.

12

Then remove the pickle. Serve the pickle with hot rice, ghee and dal.