Serve up this sensational mango raita as part of an authentic Indian banquet.
- Peel a mango and reserve a quarter of the flesh. Place the remaining flesh in a food processor and process until smooth. Place in a bowl, add 1 cup thick yoghurt and stir to combine.
- Heat 2 tablespoons ghee in a pan over medium heat. Add 1 tablespoon panch phora, 8 fresh curry leaves and a pinch of asafoetida powder*. Cook for 30 seconds until curry leaves are crisp. Stir into the yoghurt mixture.
- Dice the reserved mango and use as a garnish.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set