Select the mangoes that will go into the ooragai planning painstakingly. Mangoes that are acrid and firm are by and large favored. Ensure the mangoes are dry. in the event that wet, the blend gets spoilt. Cut the mangoes into little 1-inch pieces, keeping the external skin in place. grind mustard seeds and add dry red bean stew powder to it. A fine powder of this blend is required for the planning. Presently include this powder, turmeric powder and salt to oil. Take a substantial glass compartment or tumbler, clean and wipe it well. Fill the blend in the holder and let it stay for 3-4 days. Shake the jug day by day so that the mangoes and the masala is blended legitimately. Before long you will see that the mangoes turn delicate and the oil ascends, to the highest point of the holder. Exchange the pickle to a bigger dish. Temper the mustard seeds in 50 grams oil. Give the treating a chance to cool and after that pour over the pickle and blend.