My mom's recipe, very quick and simple to make yet taste delicious. Only raw mangoes should be used for this dish. Best way is to have this with curd rice. Even capsicum & ladies finger can be used instead of mango. I often make this pachadi especially during april & may. It's awesome !!!
- Raw green mango - 1 no
- Jaggery powder - 1/2 cup (to taste)
- Water - 1/2 cup
1. Peel the skin & cut them to medium pieces. Add 1/2 cup of water & cook in simmer until the mangoes turns bit tender.
2. Add the jaggery to the mango pieces and cook until they get well cooked. Cook until it turns thick.
Serve with rice.