Priya Thomas is Manager Operations in Learnware Solutions. She learnt this dish from her mother and grandmother. We used to have lots of Mango trees at our native place. So this mango erisheri was a must for us every afternoon during the summer, she recalls. She also loves cooking, travelling and photography.
Mango Erisheri
Servings : 2
What you need
Coconut : three-fourths of a coconut scrapped
Turmeric : three-fourths tsp
Garlic : 1 or 2 big cloves
Jeera Powder : quarter tsp
Green Chilly : 3 big ones
Ripe mangoes (small) : 2
Red dried chillies : 3
Shallots : 5
Water : 2 glass
Coconut Oil : 3 table spoons
Curry leaves and Salt to taste
Cooking instructions
Grind to paste coconut (keep aside 2 table spoon for garnishing), turmeric, half a teaspoon salt, garlic, one shallot, jeera powder, and one green chilli. Peel the mangoes and cook it (preferably in a steel vessel) in half a glass of water and a pinch of salt. Once it comes to a boil, add the ground mixture, stir and cook on a low flame till the mangoes are cooked. In a separate pan, pour coconut oil, splutter mustard seeds and put in 2 to 3 slit green chillies into the pan and stir. Then add whole the red chillies, a pinch of chilly powder and shallots (that is chopped fine), 2 tbsp of grated coconut and stir with curry leaves.
When golden brown add this into the curry and stir. Pour a little of the gravy into the pan and make sure there is a sizzling sound. That’s the secret to the taste of this grandma's recipe.
Tip: Take a mango from the curry and squeeze it and have it with rice along with the gravy. I guarantee you that you will not need any other side dishes to have your rice.
