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Ripe Mango Curry

Spicy Mangalorean Ripe Mango Curry

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Course Main Course, Main Dish
Cuisine Mangalorean, south indian

Ingredients
  

  • 8 mangoes Wild Ripe
  • 2 tbsps coconut oil
  • 1 sprig curry leaves
  • 2 Dry red chilies
  • 1 tbsp jaggery
  • 2 tablespoons tamarind pulp
  • 1 cup water
  • salt to taste

To be ground in a paste

  • 10 whole peppercons
  • 1 tsp fenugreek seeds methi dana
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds jeera
  • 1/2 tsp mustard seeds
  • 5-6 Dry red chilies
  • 7-8 garlic cloves
  • 1 inch ginger
  • 2 small onions

Instructions
 

  • 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
  • In a heavy bottom pan or a mud chutti, heat oil. Once hot add curry leaves, dry red chillies and sautee for 2 minutes.
  • Add the ground paste and fry till the oil seperates and the raw smell has gone.
  • Add tamarind pulp, jaggery, salt and turmeric. To this add the washed and peeled whole mangoes. Sautee for 2 minutes and add water.
  • Cook till the gravy is slightly thick and serve warm with steamed rice.

Notes

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