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Crush mango pickle, also known as "Aam ka achaar," is a popular condiment in Indian cuisine. It is made with raw mangoes and a variety of spices. Here's a simple recipe to make crush mango pickle at home: ### Ingredients: - 500 grams raw mangoes (unripe, green mangoes) - 1/4 cup salt - 1/4 cup red chili powder - 2 tablespoons mustard seeds - 1 teaspoon fenugreek seeds - 1/2 teaspoon turmeric powder - 1/4 cup fennel seeds - 1/4 cup nigella seeds (kalonji) - 1/4 cup mustard oil - 1/4 cup vinegar (optional, for preservation) ### Instructions: 1. **Prepare Mangoes:** - Wash and dry the mangoes thoroughly. - Cut the mangoes into small pieces, discarding the seed. - Spread the mango pieces on a clean cloth and let them dry in a shaded area for a few hours to remove excess moisture. 2. **Prepare Spices:** - Dry roast the mustard seeds, fenugreek seeds, fennel seeds, and nigella seeds separately until they release a fragrant aroma. Be careful not to burn them. - Let the spices cool down and then grind them coarsely in a spice grinder or mortar and pestle. 3. **Mix Ingredients:** - In a large bowl, combine the dried mango pieces with salt, red chili powder, turmeric powder, and the coarsely ground spice mixture. - Mix everything well so that the mango pieces are evenly coated with the spices. 4. **Add Oil:** - Heat the mustard oil until it reaches its smoking point, then let it cool slightly. - Pour the cooled mustard oil over the spiced mango pieces and mix well. Ensure that the oil covers the mango pieces completely. This helps in preservation and enhances the flavor. - Optional: Add vinegar for extra tanginess and longer shelf life. Mix well. 5. **Store the Pickle:** - Transfer the mixture to a clean, dry glass jar. Ensure there is enough oil to cover the mango pieces completely. - Seal the jar and store it in a cool, dark place. Let the pickle mature for at least a week before consuming to allow the flavors to meld together. ### Tips: - Always use dry utensils to handle the pickle to prevent spoilage. - The pickle can be stored at room temperature, but refrigeration can extend its shelf life. - Adjust the amount of chili powder and other spices according to your taste preference. Enjoy your homemade crush mango pickle with your favorite meals!

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Here's a simple recipe for Palak Aloo (Spinach and Potato Curry): Ingredients: - 2 medium potatoes, peeled and diced - 2 cups fresh spinach leaves - 1 onion, chopped - 2 cloves garlic, minced - 1 inch ginger, grated - 1 teaspoon cumin seeds - 1 teaspoon coriander powder - 1 teaspoon garam masala powder - 1/2 teaspoon turmeric powder - 1/2 teaspoon red chili powder - Salt, to taste - 2 tablespoons oil - 2 tablespoons butter - 2 tablespoons lemon juice - Fresh cilantro, for garnish Instructions: 1. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle. 2. Add onions, garlic, and ginger. Saute until onions are translucent. 3. Add potatoes, coriander powder, garam masala powder, turmeric powder, red chili powder, and salt. Mix well. 4. Add 1 cup water and bring to a boil. Reduce heat and let potatoes cook until they're tender. 5. Add spinach leaves and cook until they wilt. 6. Stir in butter and lemon juice. 7. Garnish with cilantro and serve with rice or roti. Enjoy your delicious Palak Aloo!