Wash all the mangoes and dab dry them. Give vertical cuts up to the stone all round, ¼” to ½” apart.

Then give horizontal cuts in an oblique manner. Mangoes may be grated.

Roast fenugreek till they sizzle and turn brownish in colour.

Roast salt till the crepitation subsides. Fry asafoetida in oil. Powder the three items.

Heat half the quantity of oil in a pan and add mustard.

As its spluttering subsides, add turmeric this can be added while sautéing mangoes also.

As it froths add mangoes and sauté for awhile.

Add red chilli powder and sauté for a minute.

Add the powder, the remaining oil, mix well and remove from heat.

Some people like to sauté the mango till it becomes very soft, which is not necessary.

Allow it to cool and store in a clean, dry bottle with an air tight lid

Note : For this preparation mangoes should be big, sour and with well formed stones.