Salted raw mangoes in mustard gravy ( Mavina kai saasime)

Mangoes are seasonal and hence preserved in salt water for the off-seasonal use. Ceramic jars (Bharani) are used to store the green mangoes in salty water. Wash green mangoes thoroughly in water and pat dry with paper towels and keep them in the sun for an hour. Boil 4 litres of water and add 4 cups of salt and let it come to rolling boiling point. Turn off the flame. Let it cool. Place green mangoes in the ceramic jar and pour the salt water until all mangoes immersed completely into it. Place a thin plastic sheet over the mouth of the jar and tie it to the neck of…