Tangy Mango curry

Ingredients

Ripe Mangoes (cut into pieces)                      3-4
Grated Coconut                                             1 cup
Curd                                                                1 cup
Jaggery                                                           4 spoon
Green chillies                                                   3-4 nos.
Jeera                                                               1 spoon
Haldi                                                                ¼ spoon
Red chilli powder                                            ½  spoon
Hing                                                                 ¼ spoon
Coconut oil                                                     2 spoon
Mustard seeds                                                  1 spoon
Dry whole red chilli                                          3-4 nos.
Methi seeds                                                      a pinch (6-7 seeds)
Curry leaves                                                     8-10 nos.
Water as required
Salt to taste


Method

·         Boil water in a wok/kadhai, cut the ripe mangoes into cubes and add it to the boiling water and let it cook. Add red chilly powder and haldi and mix well.
·         Grind grated coconut, green chillies and jeera into a fine paste in a mixer jar.
·         Once the mangoes are cooked, add this coconut paste and let it cook for 5 mins with closed lid.
·         Churn the curd to make it smooth.
·         Add the curd  and jaggery to the mangoes and let it cook and mix well with the mangoes and coconut paste. Finally add salt and mix.
·         Splatter mustard seeds, dry red chillies, methi seeds, curry leaves and hing in coconut oil and pour it into the mango curry and close the lid so that the flavour of tadka retains.
·         Serve hot with steamed rice or chapattis.

Note

The consistency of the curry should be medium, not very watery nor very thick

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