Spicy Mangalorean Ripe Mango Curry
To be ground in a paste
  1. In a small kadai, dry roast the spices to be a ground into in a paste; namely peppercorns, fenugreek, coriander seeds, cumin seeds, mustard seed and dry red chilies. Once the spices are fragrant, cool them slightly and grind to a paste along with ginger, garlic and onions
  2. In a heavy bottom pan or a mud chutti, heat oil. Once hot add curry leaves, dry red chillies and sautee for 2 minutes.
  3. Add the ground paste and fry till the oil seperates and the raw smell has gone.
  4. Add tamarind pulp, jaggery, salt and turmeric. To this add the washed and peeled whole mangoes. Sautee for 2 minutes and add water.
  5. Cook till the gravy is slightly thick and serve warm with steamed rice.
Recipe Notes

If you don’t find wild mangoes, use any small variety of mangoes which is ripe.