This preparation is a take off on the Mango curry. It is made as the mango season ends and the tiny mangoes which are used for the curry are not available. Today I have used the huge Rajapuri variety of mango to make this dish.
- 1 Kg Rajapuri Mango
- 100 gms jaggery
- 6 tsps sugar
- 1 tbsp tamarind paste
- 7 green chillies
- 2 dry red chillies
- 5 tbsps Coconut oil
- 1 tbsp mustard
- 1 heaped tsp urad dal/ black gram dal
- 1/4 tsp Methi/ Fenugreek
- A kidney bean sized piece of Hing/asafoetida
- 7 sprigs curry leaves.
Wash and deskin the mangoes. Keep the peel aside. Cut the mangoes into bite sized pieces. Place the peel in a bowl and pour a glass of water into it. Rub the peel to extract the mango pulp adhering to it. Repeat it twice or thrice. Drop in the jaggery salt, green chillies and sugar into the extract and boil well. Drop the chopped mango bits into it and boil for a minute. Heat oil in a pan. Drop in the mustard. After it splutters add the urad dal and methi seeds. When the urad dal turns golden brown tip in the hing, dry red chilly and curry leaves. Toss and drop in the seasoning into the boiling curry. Switch off and keep aside for about half an hour for the flavours to infuse before serving.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.