Mango Curry Recipe
Ingredients
| Ripe mangoes - 6 small, peeled | ||
| Coconut | 1/2 | |
| Garam masala | 1 Teaspoon | |
| Red chillies | 4 | |
| Garlic | 10 Gram | |
| Onion | 1 Medium | |
| Mustard and cumin seeds - 1/2 teaspoon each | ||
| Green chillies | 3 | |
| Raisins | 1 Tablespoon | |
| Salt | 1 To taste | |
Directions
MAKING
1. In a frying pan dry roast coconut.
2. Grind coconut along with cumin seeds garlic, onion and 1 red chilli to a smooth paste.
3. In a pan add mangoes, chillies, salt and 2 cups water. Cook for 10 minutes.
4. Add ground paste with 1 cup water and raisins. Mix well.
5. Cook for 5 more minutes and take off from fire.
6. In a skillet heat 1 tablespoon oil and toss in mustard seeds and remaining red chillies broken into pieces.
7. When seeds stop spluttering, add curry.
SERVING
8. Serve with plain boiled rice.
1. In a frying pan dry roast coconut.
2. Grind coconut along with cumin seeds garlic, onion and 1 red chilli to a smooth paste.
3. In a pan add mangoes, chillies, salt and 2 cups water. Cook for 10 minutes.
4. Add ground paste with 1 cup water and raisins. Mix well.
5. Cook for 5 more minutes and take off from fire.
6. In a skillet heat 1 tablespoon oil and toss in mustard seeds and remaining red chillies broken into pieces.
7. When seeds stop spluttering, add curry.
SERVING
8. Serve with plain boiled rice.
Chef
