Chunda

Chunda (Sun cooked Raw Mango pickle) is a very popular Gujarati pickle eaten with thepla's. Traditionally it is cooked under the sun along with sugar as the main ingredient. Each day you need to give the mixture a good stir so that the sugar dissolves to make it to a syrup consistency. Chunda has a mix of sweet, sour and spicy flavours.

Ingredients

1 kg Raw mango 

1½  cup Sugar (I used the baking cup size measurement) (add more sugar if the sugar is less sweet)

4 tsp red chilly powder

2 tsp cumin powder

2 tsp salt

Method

Wash, clean dry & peel the raw mangoes, Grate them and keep then aside in a thali

Add sugar, red chilly powder, cumin powder & salt to it, give it a good stir with your hands and place it into a jar.

Place this jar in direct sunlight until the sugar melts and become like a syrup consistency. The raw mangoes will also turn transparent & sticky.

Don't forget to bring the jar in the house during dusk, otherwise dew drops may get collected at night and it will spoil the preserve.

When I made the chunda  the temperature was 35°C which took 4 days to sun cook the pickle.

Serve with roti, paratha's thepla's 

Note: you may store the chunda at room temperature but to be on a safer side it's better to store it in the fridge.

Rava Dhokla

Ingredients
1 cup rava.
1/2 cup curd
2 green chillies chopped
1 tsp citric acid
1/2 tsp fruit salt
1/2 cup chopped coriander chopped
1 tbs oil
Buttermilk or water as required
curry leaves
1/2 tsp mustard seed
1/4 tsp hing
Method
Mix rava and curd in a mixing bowl and add water/buttermilk as required.
Then add green chillies &ginger paste, citric acid keep a side for 5 minitues, then add fruit salt in it and mix well. and pour mixture in the plate (grease plate with oil)which u want to make dhokla in.
steam it for 10 minitues. then let it cool for 10 minitues,and cut in medium size square.
In a kadai and add oil and heat it when oil is hot add musterd seed after that add hing
serve hot or warm  with ketchup and green chutney.