In a cooking pan, add 3 tsp of Oil and allow it to heat nicely.

Then add ¼ tsp of Mustard Seeds (Rai), ¼ tsp of Asafoetida (Hing), ½ cup of Badi (Mangodi) and roast for 2 to 3 Min or until colour changes.

Now add ¼ tsp of Red Chilli Powder, ¼ tsp of Turmeric Powder (Haldi), ¼ tsp of Coriander Powder, ¼ tsp of Garam Masala and mix well.

Then add ¼ tsp of Salt, ½ cup of Water, 2 tsp of Peanut Powder and give a nice mix.

Cover the lid and simmer on low flame for 10 Min or until Badi gets soften.

Dry Badi Sabzi is now ready to serve with Chapati.