Dum Ki Nalli

By Executive Chef Sajesh Nair

• Soak fenugreek seeds and dried raw mango in water overnight, wash them thoroughly and strain out the water.
• Boil them all the way through, drain out the water and keep aside
• Heat oil in a medium pan, stir in cumin and let it sizzle.
• Put turmeric powder, red chilli powder and crushed coriander seeds.
• Add garlic paste and saute, stirring regularly, until golden brown; be sure to scrape the garlic from the sides of the pan, if it starts to stick.
• Add boiled fenugreek seeds and dried mango, stir well, adjust salt, reduce heat and continue cooking until dried mango becomes slightly wilted.
• Finish while stirring in the jaggery to cut off the bitterness of fenugreek and making the dish a combination of bitter, sweet, sour and spicy delight.
• Can be served hot, but according to the custom, is eaten cold, on the next day of its preparation (do not worry the dish stays perfectly delicious).