Ingredients
2 tablespoons vegetable oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 medium onion, chopped
2 cups fresh fenugreek leaves, washed and chopped
1 large green mango, peeled and diced
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 cup water
Salt to taste
Method
Heat the oil in a pan over medium heat.
Add the mustard seeds and cumin seeds, letting them splutter for about 30 seconds.
Stir in the chopped onion and cook until it turns golden brown.
Mix in the fenugreek leaves, diced mango, turmeric, red chili powder, and salt.
Pour water into the pan, bring to a boil, then simmer until the mango is tender.
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