1 cup basmati / raw rice
1 cup raw mango grate
1 table spoon betel bits
1/2 cup finely chopped coriander
1 table spoons oil
1 table spoon ground nut
1/2 cup capsicum bits
1/2 tea spoon mustard
1 tea spoon black gram
1 tea spoon bengal gram
2-3 green chill bits
1-2 strings curry leaves
1/2 tea spoon turmeric
1 tea spoon lemon juice - optional
Salt to taste
Step 1: PROCEDURE
Whirl and strain rice and soak for half an hour and cook.
Transfer to a large bowl and spread.
Put betel bits and mango grate in the middle of rice and spread and cover it with rice.
Heat oil in a pan and fry ground nuts to red and remove.
Add mustard to the hot oil, after it crackles add black and bengal grams fry red.
Add capsicum, chilli bits, curry leaves and fry. Add turmeric, salt, mix well and turn off flame (may add lemon juice).
Combine rice with steam baked mango and betel well. Add the sauté and blend well.
Transfer to a serving bowl and drizzle coriander and ground nuts and serve.
If the mango is very sour you can use less grate.
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