mango curry Recipe
Mangoes in a curry? Yes, that's what I bring for you in this delicious mango curry. A yummy dish that you could serve with any of the Indian breads or even rice. Try it!! I am sure you would fall in love with the flavors that go to make this truly mouthwatering.
Summary
Preparation Time25 MinCooking Time15 Min
Ready In40 MinHealth IndexHealthy
Ingredients
2-3 raw mangoes (medium sized)
3-4 pods garlic
3--4 green chilies
1/2 pack of Dabur coconut milk
or
1/2 coconut grated(big size)
2 g.m.s of asfoetida
pinch of salt to taste
2 tea-spoon sugar or pinch of sugar for taste(option able)
1/4 tea- spoon cumin or mustard seeds
1-2 table-spoon rassam masala(MTR's)--option able
or
1-2 table spoonful Sunday masala(Bedekar's)--option able
2 table spoonful coriander leaves finely cut
3-4 Curry leaves
2 table spoon of oil or pure ghee
Directions
First steam-cook raw mangoes in the pressure cooker.Then after cooling, gently peel off their skin and take out their pulp.
Then grate half of the coconut .Then add little water to that and grind/ churn in a mixer and squeeze out its juice or coconut milk in a stainless steel utensil. You can use ready to use coconut milk (Dabur's) available in the market in case if you are in a hurry or want to save the labor.The only thing is you have to add water to that ready coconut milk in appropriate proportion.
Grind garlic and green chilies together in a mixer into a fine paste.
Heat 2 table spoon full oil or Ghee in a pan. Then add cumin seeds or mustard seeds and let that crackle.Then add asfoetida,curry leaves and finely cut coriander leaves.Then add finely ground garlic-chilly paste and fry.Then add raw mango pulp and Rassam masala or Sunday masala if you want. Stir fry whole thing for minute. Then add coconut milk or coconut juice, pinch of salt,sugar for taste and mix everything well. Let this boil for a minute and take off from the fire immediately.(Don't boil too much)Serve hot with steamed plain rice or Jeera( Cumin )rice or pulao
Then grate half of the coconut .Then add little water to that and grind/ churn in a mixer and squeeze out its juice or coconut milk in a stainless steel utensil. You can use ready to use coconut milk (Dabur's) available in the market in case if you are in a hurry or want to save the labor.The only thing is you have to add water to that ready coconut milk in appropriate proportion.
Grind garlic and green chilies together in a mixer into a fine paste.
Heat 2 table spoon full oil or Ghee in a pan. Then add cumin seeds or mustard seeds and let that crackle.Then add asfoetida,curry leaves and finely cut coriander leaves.Then add finely ground garlic-chilly paste and fry.Then add raw mango pulp and Rassam masala or Sunday masala if you want. Stir fry whole thing for minute. Then add coconut milk or coconut juice, pinch of salt,sugar for taste and mix everything well. Let this boil for a minute and take off from the fire immediately.(Don't boil too much)Serve hot with steamed plain rice or Jeera( Cumin )rice or pulao
