Prep Time: 5 mins
Total Time: 30 mins
Description: It might sound unusual to use mangoes in a curry but trust me it’s delicious. This is my grandma’s recipe. You can’t go wrong with it. Don’t forget to add ghee.
Course: Dinner, Main Dish
Major Ingredients: Mango, Fruit
Cooking Method: One Pot, Simmer, Blender
Dietary Needs: Vegetarian
2 tablespoons Ghee (Clarified Butter)
1 teaspoon whole cumin
1/2 teaspoon mustard seeds
1/4 teaspoon asafoetida powder
2 teaspoon coriander powder
1/4 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon Amchoor (Dry Mango Powder)
1 cup water
2 cups coconut milk
2 teaspoons Lemon juice
8 – 10 curry leaves
Salt to taste
Scoop the mangoes out and blend them to get the pulp. Retain the pips and keep them aside.
Now heat ghee in a pan, splutter cumin & mustard seeds for a few seconds when the ghee is hot.
Now, add the coriander powder, amchoor powder, turmeric powder, red chilli and salt and stir-fry for a minute. Sprinkle some water droplets to avoid the spice from sticking to the base and getting burnt. Now add the mango pips. Let them coat with the spices.
After a minute pour over the mango pulp and stir for another 5 minutes.
Finally add water and cook till it thickens a little. Then add coconut milk. Let this simmer for 5 minutes.
Now take it of the heat, add lemon juice and finish it off by adding a tempering/tadka of asafoetida (hing) and curry leaves. Serve with rice or any bread you love eating.
Notes : For mangoes use any variety that’s more sweet than tart, preferable is Alphonso. If raw mango powder is not available use more lemon juice instead.
(The recipe has been shared by Chef Saransh Goila)