1 cup cut julienne style bitter melon
½ cup cut julienne style carrot
½ cup cut julienne style raw peeled mango
2 tsp cut julienne style garlic
2 tsp cut julienne style green chilies
1 tbsp salt (or to taste)
big pinch of asafoetida
½ tsp roasted cumin powder (dry roast cumin seeds and powder them)
½ tsp black mustard seeds
½ tsp roasted fenugreek powder (dry roast fenugreek seeds and powder them)
2 –3 tbsp sesame or refined vegetable oil
2 sprigs of curry leaves
1/4 cup natural vinegar
Method:
Heat oil in a pan, sauté melons, carrots and mango, one at a time, durante unos minutos each hasta que are just tender. Make sure not to cook them.
Drain them out of the oil and set aside.
In the same oil add asafoetida and mustard and , cuando the mustard pops, add cumin, curry leaves, fenugreek, ginger, garlic, chiles verdes and sauté for un par de minutos.
Reduce the heat and add the sautéed veggies, salt and vinegar and mix thoroughly a fuego muy bajo.
Turn off the heat and let it cool.
Serve immediately or refrigerate in air tight containers.