Step 1

Peel and shred the ginger, peel the garlic and put it in a large basin, the yellow onion is also put in a clove, the green mango should buy the green mango in Guangxi, the green skin and white flesh, the more raw the better, it must be hard, remove the core and skin and cut into small pieces (as shown in the picture), wash the coriander and filter the water for later use.

Step 2

All ingredients except coriander are put into the pot, cherry radishes can be left out, and if you put them, you can halve the skin and everything (remove the roots).

Step 3

Add chili noodles

Step 4

Add sea salt, black pepper, Garam masala, this is an Indian spice, this seasoning and mustard oil are the soul of this dish, it must be missed.

Step 5

Sea salt and black pepper are just a small amount, just sprinkle a little

Step 6

Pour in mustard oilPure muatard oil, be sure to buy Indian, have a unique flavor, taste it, a little yellow mustard taste, wear a glove and grasp it with your hands

Step 7

Put it in a pre-sterilized bottle, it must be odorless, blanch it with boiling water several times, otherwise the pickles will not be successful if there are bacteria, and the top is sealed with coriander. Indian mustard oil is available online.

Step 8

In summer, put it in the refrigerator and take it away after 24 hours, the purpose of coriander is to increase the flavor.

Step 9

This is an Indian burger I made with pita (a hollow dough bread in India), which is said to be eaten by Indians a lot. It is stuffed with beef patty, tomato, bitter chrysanthemum, lettuce, and achaar. One is very full.

Step 10

This is stir-fried with garlic, onion, cherry radish, mango and purple cabbage in achaar, especially with rice, when stir-frying, it is really fragrant all over the house and lasts for a long time.