Spicy Mango Pickle Rice Bowl

1.Heat oil (2 tablespoons) in a large pan over medium heat.

2.Add mustard seeds (1 tablespoon) and cumin seeds (1 tablespoon), and let them splutter.

3.Add the chopped onions and sauté until they turn golden brown.

4.Stir in the ginger-garlic paste (1 tablespoon) and green chilies (2), cooking for another 2 minutes until fragrant.

5.Add the cooked rice (2 cups) to the pan, mixing well with the onion (1 medium) mixture.

6.Fold in the chopped mango pickle (1 cup), ensuring the rice is evenly coated with the tangy flavor.

7.Season with salt and pepper to taste, and cook for an additional 3-4 minutes, stirring occasionally.

8.Remove from heat and garnish with fresh coriander leaves before serving.