Manga pachadi

Manga pachadi is traditionally made in all Tam Bram households on New Year's Day. Raw mango, jaggery, chilli, salt and some neem leaves- to ensure that there is a little bit of everything during the new year. Though we had a virtually unlimited supply of neem leaves in our Calcutta apartment, my mother suddenly decided to do away with the neem leaves- she thought sweet, sour, salty and hot was enough for her, she could do without the bitter. Since I believe in balance, I wanted to add neem leaves, but since I couldn't get hold of them, had to make do with methi seeds instead.
So here's to a wonderful New Year!

1 raw mango sliced
1/3 cup jaggery
A pinch of salt

For temperingOil
1/2 tsp mustard seeds
1/2 tsp methi seeds (optional- I added in lieu of neem flowers***)
2 red chillies broken
A pinch of hing

Method:
Wash and peel the mangoes, and cut into thin medium size pieces. Cook the mangos with enough water to just cover them.
When the mangos start turning mushy, add the jaggery and salt, and cook on medium flame till the jaggery is well blended.
Heat the oil, and temper with mustard seeds, red chilli, methi leaves and hing. Pour over the pachadi, and cook for a few minutes more.
Serve hot, or cold.

*** If you are using neem flowers, fry about 1 1/2 tsp neem flowers in 1 tsp ghee, and pour over  the pachadi.