Mango Salad with Bengali Pickle Dressing
Ingredients
- 170 g Semi-ripe, firm Totapuri mango (sliced) (This is one big Totapuri, minus the seed.)
- 2 Shallots (finely sliced)
- ⅛ tsp Salt
- ¼ tsp Sugar
- 3 Pinches Turmeric powder (Best is to use raw turmeric paste.)
- 1/8 tsp Red chilli powder
- ½ tsp Paanch Phoron (This is a Bengali spice. Read the blogpost to know how to make your own Paanch Phoron at home.)
- ½ tsp Cumin seeds
- 1 Medium-sized dry red chilli (snipped into small pieces)
- ½ tsp Fennel seeds
- 60 g Aampapad (mango leather)
- 50 g Fresh Roquette/Arugula/Lettuce leaves (roughly torn)
- ¾ tbsp Mustard oil
- 1 tbsp Kasundi (Bengali mustard sauce)
Instructions
- Marinate the mango slices with shallots, salt, sugar, turmeric powder and red chilli powder for 30 min.
- Meanwhile, make the Bengali pickle masala. Lightly dry-roast Paanch Phoron, cumin seeds, dry red chilli and fennel seeds. When the spices give out aroma, then switch off the gas and transfer this into a small bowl. Allow the spices to come at room temperature. Grind to a slightly coarse powder. Keep aside.
- Take a big bowl and add the marinated mangoes (along with the tangy marinade). Chop the Aampapad into small cubes and mix into the marinated mangoes.
- Add 1 tsp of the Bengali pickle masala. (You may add ½ tsp more if you like the salad spicier.)
- Add the mustard oil, Kasundi and the salad leaves into the bowl and toss well before serving.