November 23, 2016


Raw and hard mangoes - 1 kg
Jaggery - 1 1/2 kg (grated)
White til - 50 gms
Red chilli powder - 2 tbsp or to taste
Salt - 3 tbsp
Black salt - 1/2 tsp
Asafoetida - 1/4 tsp
Cumin powder - 1/2 tsp


  •  Wash  and wipe mangoes. Peel and cut into small cubes.
  • Roast the til seeds. Now mix all the ingredients. Shake well.
  • Put in a steel pan; cover with clean and thin cloth and put in the sunlight for 6-7 days or till the mixture thickens. Stir every day,
  • Put the red hot katki gaur kerry in bottle and cover tightly.
  • Serve with blakhri or puri or paratha.

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