3 ripe mangoes whole
½ cup jaggery, grated
1 tbsp garlic paste
½ tsp turmeric
1 tsp red chilli powder
1 tsp cumin powder
1-1/2 tsps mustard powder
1 tsp salt
2 tbsps. Oil
Take 3 ripe mangoes, wash and put into pressure cooker with a little water. When the whistle blows turn it off and cool. Open and cool the mangoes thoroughly.
Meanwhile, mix all the other ingredients well. Apply to the mangoes well and store in a wide mouth jar. Keep for 5-6 days and then enjoy with dal and chawal.
Here is a Quick and easy recipe for Bafaenu, in the event some friends find the earlier recipe too cumbersome and elaborate. However, this Bafaenu may not stay well for as long as the Bafaenu from the first recipe. It would last at the very least for four to six months; though I have known it to stay well for much longer. You may also refrigerate the pickle after the first four, if you so desire.
25 ripe but firm mangoes about the size of your palm,
2 kg approx (2 Ser) jaggery;
900 gms (1/2 seer) mustard powder, preferably ground at home;
Hope you enjoyed this, please feel free to share.
Rita Jamshed Kapadia has authored "Parsi Cuisine The Manna of the 21st Century" and individual "Parsi Cuisine" series cookbooks with matched digital e-cookbooks.
Rita teaches and demos Indian Parsi Cuisine at Libraries, Museums in Boston, Massachusetts, USA.
Rita's books are listed here on the website for ordering a signed copy directly within USA OR purchase from Amazon. Please go to the tab for "Cookbooks". http://www.ParsiCuisine.com/cookbooks