Recipe by Rosy Pinto
Ingredients:
To grind:
2-3 small round chillies (motwi mirsaang)
6 Kashmiri chillies
1 medium onion (chopped)
Ingredients:
10 small curry mangoes (ripe)
To grind:2-3 small round chillies (motwi mirsaang)
6 Kashmiri chillies
1 medium onion (chopped)
15 pepper corns
4 medium cloves garlic
1 1/2 tsp coriander seeds
1/2 tsp mustard seeds
1/4 tsp cumin seeds
1/8 tsp turmeric (optional)
small cherry size tamarind
2 tbsp powdered jaggery
4 medium cloves garlic
1 1/2 tsp coriander seeds
1/2 tsp mustard seeds
1/4 tsp cumin seeds
1/8 tsp turmeric (optional)
small cherry size tamarind
2 tbsp powdered jaggery
salt to taste
For seasoning
2 tbsp oil
1 tsp mustard seeds
5 small cloves garlic (crushed)
For tadka
2 tsp oil
1 sprig curry leaves
1 dry red chilli
Steps:
For seasoning
2 tbsp oil
1 tsp mustard seeds
5 small cloves garlic (crushed)
For tadka
2 tsp oil
1 sprig curry leaves
1 dry red chilli
Steps:
- Wash the mangoes thoroughly. Peel and keep aside, soak the skin in warm water (as required) for 10 minutes and squeeze them to remove juice and keep it aside.
- Grind the red chillies, onion, pepper, garlic, coriander mustard and cumin seeds, turmeric, tamarind, jaggery and salt with a little water to a smooth paste and keep aside.
- In a vessel, heat oil. Season with mustard and crushed garlic.
- Once the garlic turns golden, add ground masala and saute for 10 minutes.
- Add reserved mango juice, salt, jaggery and water as required to make a medium thick consistency.
- Mix well and add mangoes, bring to boil and then simmer for about 10 minutes.
- Taste and add more jaggery if required.
- Heat 2 tsp oil in a tadka pan, add red chilli and curry leaves.
- Fry for a few seconds and pour this over the curry and cover with the lid and switch off the flame.
- Mix well before serving.
- ENJOY!
