Perfect recipe for summers when raw mangoes and bitter gourd are in season. The tangy and refreshing masala stuffing makes these a delicious option for a side dish for summer meals. Do try these, am sure you'll love them!

#Bandhan - Tikkis are an all time favourite appetizer or a tea-time snack. So how about some stuffed Tikkis made out of raw jackfruit and stuffed with boiled egg? You can also substitute it with potato or potato-paneer combination. It is best relished with tomato sauce or green chutney. So give it a try and enjoy with your loved ones this festive season.

Tangy, spicy, and full of flavor – this Raw Mango Tomato Chutney is the perfect sidekick to any meal! You can pair this with nachos as well.

Raw Mango Palak Dal Tadka: This Dal tastes awesome with both rice or roti.

Mango rice is a famous south indian food which is made by using raw mango, steamed rice and some simple ingredients. It is absolutely delicious. It is very easy to make yet very tasty. One can make this simple tangy flavoured rice preparation by following some simple steps.#riceisthebest

#greenvegOkra/ lady's finger combines with raw mango gaves a nice flavours. Easy to make & different taste than typical Bhindi sabji.

#goldenapronAam Chunda.. A sweet, sour and mild spicy Gujarati pickle recipe, made with raw mangoes, sugar and very few spices. The traditional process of making chunda is time consuming. Here I am sharing a quick and less time consuming version of aam chunda recipe.

Have you ever tried Mango rice?? If not, then give your boring rice a makeover with this lovely recipe. I was scrolling through YouTube and there I came across this lovely recipe which includes unripe mangoes (kacha aam) to give a healthy twist to our regular rice.We, here in the North, do not relish rice this way, so it was pretty new flavour for my family. The raw mango gives tangy taste to the rice whereas assorted dals and peanuts give it a crunch, a tantalizing aroma and interesting mouth feel.You can savour it with side dishes like ginger chutney or curd. But I devoured this as it is, enjoying every bite and feeling every single flavour. Yummmm!#khana

I tend to receive a lot of eggplants when they're in season! I really like eggplants so I enjoy using it in a lot of dishes and cooking it in many ways. My family really loves the refreshing taste of this namul dish so I end up making it a lot.Flavor the eggplant once it's cooked and has been transferred to a bowl. If you flavor the eggplant while it is in the frying pan, the residual heat could make the eggplant go mushy. It's a bit of extra effort, but please rub the eggplant with salt before stir-frying. This will prevent the eggplant from going soggy and preserve the flavor better. Recipe by Heartful Kitchen Rei

Here is a perfect healthy option to have your veggies. Grill them to perfection and enjoy as it is or as appetizers with some chutney. They can also be had as a side dish with any form of rice preparation or Indian bread. A marination of chili, garlic and other basic seasonings does the wonders and makes it very yummy. It is very easy and simple to make.

Being a fish lover myself its always on my to do list to try various fish recipes, taposhi/topshe is found in different Bangladeshi supermarkets, its delectable taste is something worth trying for#fish-fry#bengali

Methamba is a condiment that is made in Maharashtrian homes every summer when raw mangoes are in season. It's sweet and sour flavours add just the right zest to any regular meal and it serves as a a lip-smacking tangy treat on the side!