### TranslatedIngredients: 2 Mango (Raw) - (half ripen Totapuri cultivar),1/2 cup Jaggery - grated,1 tablespoon Red Chilli powder,2 teaspoons Methi Seeds (Fenugreek Seeds),2 teaspoons Cumin seeds (Jeera),1/2 teaspoon Asafoetida (hing),1/2 cup Water - (adjust),1/2 cup Coconut Oil,Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 15 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: Karnataka ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Karnataka Style Mango Rasa Recipe | Mangrasa, remove the skin of mangoes and cut the mango into small thin slices. Keep this aside for further use.In a tadka pan,  add fenugreek seeds and dry roast until you get nice aroma. Keep this aside to cool.To the same pan, add cumin sauté well on medium heat for a minute or till fragrant. Switch off the heat and keep aside.Once the fenugreek and cumin seeds cool down, transfer them into a mixer jar and grind it into a fine powder.In a pan, add oil and heat for a minute on medium flame. Now add the ground masala powder and sauté for a minute. Now add hing and fry for about 30 seconds.Next, add mango slices and cook on medium flame for 5 minutes. Now add grated jaggery, red chilli powder and salt to the cooked mango rasa.Add water to this mango rasa and cook for 5 minutes until the jaggery melts.Cook the Mango Rasa on medium flame for 5 more minutes until it thickens to jam type consistency. Switch off the flame.Cool the mango rasa or mangrasa and store in airtight container. This can stay good for 5-7 days under refrigeration when kept in an airtight container.Serve Karnataka Style Mango Rasa Recipe | Mangrasa along with Udupi Style Pelakai Teepee Dosa Recipe and South Indian Coconut Chutney for breakfast.