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.

Keywords: mango dish

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