Jaljeera

Dry roast the cumin seeds in a small pan over medium heat until fragrant, about 2 minutes. Be careful not to burn them. Let the roasted cumin seeds cool completely.

In a spice grinder, combine the cooled cumin seeds, dried mango powder, and black salt. Grind to a fine powder.

In a blender, combine the mint leaves, fresh cilantro, green chili, ginger, and jaggery with 100g of water. Blend until a very smooth paste is formed.