Perfect thirst quencher as well an excellent digestive along with the goodness of raw mangoes, so a must to have in summers.
Mash the pulp using a hand blender or in the mixer.
Grind together mint leaves, coriander leaves, green chillies, ginger and a dash of asafoetida into a fine paste.
Once the raw mango pulp cools down, add mint paste, roasted cumin powder, salt, rock salt and sugar.
Add water. Normally, 250 g of raw mangoes yields 1 litre of Jaljeera.
Mix everything nicely and pass it through a strainer. If possible, let it remain like this for an hour or so before straining. This way, flavours are absorbed fully.
Chill in the refigerator or add lots of ice cubes.
At the time of serving, add lemon juice and boondi.
Serve it as a drink or with Golgappas.