Somewhere in the early 2000’s there was a tsunami of health information that swept the world, with it came the some fancy jargons like “super foods”, “pro-biotic” and “good bacteria and bad bacteria”. Now, in this awesome article, Rujutha Diwekar one of India’s leading nutritionist, takes a dig on the general mindset of overlooking our grandmas kitchen wisdom over well marketed “fat burning” labels. Yes, our grandmothers and mothers have always been making these super foods quietly in our kitchens and feeding us. Just that we fail to value what is closer to us and reach out for the “greener” grass on the other side of the world. Give it a thought !
Here are the steps,
In a 2 litre pressure cooker, add 50 ml of sesame oil. Now, the last thing we should worry about here is the amount of oil. Pickles are generally consumed in small quantities and therefore this oil which is consumed over a period of time cannot possibly cause any harm. I cant stress enough on the change of mindset that is required here. Looking down on our traditional foods as too oily or greasy only ends up making us as a “fat” and “diabetic” nation. The oil and ghee is there for a reason and if consumed in the right way, makes way for a healthy body and vibrant mind ! Now can we please be proud of our pickles 🙂
Add 2 chopped sour mangoes which weighed about 500grams. Add, 5 teaspoons of salt, kashmiri chili powder each, 1/2 teaspoon each of turmeric powder, 1/2 teaspoon of fenugreek powder and asafoetida. Cook on high flame (900 w in induction) for 1 whistle. Release pressure manually and mix.
Cool the pickle completely and store in a clean and dry glass or ceramic bottle. You can also store in a refrigerator. This pickle lasts for months !