Yellow Mustard Oil

Preparation Time: 20 minutes

Cooking Time: 1 minute

Makes: 2 cups

Ingredients

For the red marinade:

• ½ cup split fenugreek seeds (methi kuria)
• 1 tbsp split mustard seeds (rai kuria)
• 3½ tsp lemon juice
• 6 tbsp Advāya's stone-pressed Yellow Mustard Oil
• 2 tsp chilli powder

Other ingredients:

• 2 cups raw mango cubes (unpeeled)
• 4 tsp salt
• ½ tsp turmeric powder
• 1 recipe red marinade
• 2 tbsp Advāya's stone-pressed Yellow Mustard Oil
• ½ tsp nigella seeds (kalonji)
• 2 tsp fennel seeds (saunf)

Instructions

For the red marinade:

1. Combine the split fenugreek seeds, split mustard seeds, lemon juice and mustard oil in a deep bowl and mix well.
2. Add the chilli powder and mix well. Keep aside.

How to proceed:

1. Combine 2 tsp salt, turmeric powder and raw mangoes in a deep bowl and mix well. Cover it with a lid and keep aside for 30 minutes. Drain and discard the mango water.
2. Heat the mustard oil in a broad non-stick pan till it is smoking hot (approx. 1 minute). Keep aside to cool slightly till the oil is warm.
3. Once the oil is warm, add the nigella seeds and fennel seeds and mix well. Keep aside to cool completely.
4. Once it is cooled completely, combine the drained raw mango, red marinade and mustard oil mixture in a deep bowl and mix well.
5. Add the remaining 2 tsp of salt and mix well.
6. Store refrigerated in an air-tight container and use as required.