Categories: Curry

Ingredients

• Ripe Mangoes – 5-6 of small size
• Salt
• Grated coconut – 1 cup
• Jeera - a pinch
• Garlic – 1 piece
• Small onion – 2-4
• Green chilly – 3-4
• Turmeric powder – 1/4-1/2 tsp
• Small onion – 4
• Red chilly – 2
• Mustard – 1/2 tsp
• Curry leaves
• Salt
• Oil

Directions

1. Peel the mangoes and cook the peeled mangoes with salt and 1 -1 1/2 cups of water for 10 minutes.

2. Grind together the number 2 ingredients with 1/2 cup of water to a fine paste.

3. Add this and 1/2- 1 cup of water to the mangoes.

4. Check salt and add more if required. Cook for 5-7 mins on low flame.
5. Make sure that it doesnt boil. Remove from fire.

6. Heat oil in a pan and splutter mustard seeds.

7. Add sliced small onions, red chilly & curry leaves. Fry it till the onion becomes golden brown.
8. Pour this over the curry. Let it rest for a while for the flavors to settle in. Serve with rice.

9. Notes: I used coconut oil. The gravy of this curry has a medium thick consistency, so adjust the amount of water accordingly. I think back home this is made with a type of Mango called “chandrakaran”, am not sure about it though. Usually its made with mangoes which are smaller in size (at least I think so ;) ).

10. My amma was saying sometimes a little jaggery is added towards the end of cooking to give it more sweetness. I haven’t tried it that way. Please give it a try, if you like that flavor.

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