– Choose the right kind of raw mango and peel the skin. Slice the mangoes into thin slices. My dad uses the peeler to make thin slices.
– Cook the mangoes in just enough water to cover with the salt and turmeric powder. – Once the mangoes are cooked well, mash them with the back of the spoon and then add the jaggery and sugar. Do adjust the amount of sweetness depending on how sweet or sour your mangoes are.
– Let the jaggery dissolve and then bring the pachadi to boil. Simmer for about 5-7 mins until everything combines well and thickens. – Season with mustard seeds and serve. The original recipe also includes green chilies in the seasoning, which I omitted since it is hard to take it out when serving to the kids.