Begin with dry roasting the methi seeds in a wok. Once the seeds have roasted well, emit a pleasant aroma, turn off the flame, allow them to cool down and grind them to a coarse powder. Keep aside.

Peel and chop the mangoes in 1 inch cubes.

In a saucepan or kadai take enough water to submerge the chopped mangoes, cook them until fork tender (3/4 cooked).

Strain the mangoes, keep them aside.

Place the same kadai on flame. Add the oil.

Once the oil has heated up, add the whole red chilies, jeera, cloves, cinnamon and hing. Allow them to release their flavours in the oil. Should take 30-40 seconds or less.

Add the strained mangoes. Give it a good stir.

Add the jaggery, salt and methi powder.

Cook until the jaggery has melted and the mixture has bubbled for 5-7 minutes.

Turn of the flame.

Once the Keri nu Vaghariyu has dropped some temperature, add the red chili powder. Mix well.

Store the Kachi Keri nu Vaghariyu in a clean jar.

Enjoy as an accompaniment to regular meals or thepla, dhebra and much more....