Gobi Amiya

This is a variation on the regular Gobi tamatar that we make so often. It works best with sour raw mango. But you can adjust the qantity of mango for y. our taste in sour. Cut onions square. Grind the garlic ginger in a pestel mortar. Shred the amiya. Cut Gobi in florets of the size you like. In a kadhai, put a Tbsp of oil. As it warms put a tsp of mustard seedls. After all the mustard is spluttered, add oinions and toss over a low flame. Add shredded amiya and let it cook for a while. Add  turmeric,chilly powder, salt and sugar and then add Gobi. Simmer and cook covered