My grandmother's ripe mango curry is one of the reasons I visit her often. An easy-to-make dish, try it before the mango season gets over.
What you need
Mangoes, small and ripe: 12
Jaggery: 150 gm
Red chilli powder: 2 tsp
Turmeric powder: 1 tsp
Sambar powder: 1 tbsp
Fenugreek: 1/4 tsp
Mustard seeds: 1/4 tsp
Whole red chillies: 4
Tamarind juice: a little
Curry leaves: a few
Cooking instructions
Peel the mangoes, add all the masala powder and pour two cups of water, tamarind juice and jaggery. Add salt to taste and boil till the mangoes become pulpy and soft. The curry should taste sweet and sour.
Heat oil, season with fenugreek, mustard seeds, red chillies and curry leaves. Pour over the curry and it is ready to serve. The curry can be made in a mud pot; this will last up to a week without refrigeration .
Ranjana R.C. likes to tryinnovative dishes,watchcookery showsand browse the net for recipes.
