Thursday, 1 March 2012

Ripe Mango Curry

  1. Ripe Mangoes – 5-6 of small size
  2. 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
  3. Small onion – 4
    Red chilly – 2
    Mustard – 1/2 tsp
    Curry leaves
  4. Salt
Peel the mangoes and cook the peeled mangoes with salt and 1 -1 1/2 cups of water for 10 minutes. Grind together the number 2 ingredients with 1/2 cup of water to a fine paste. Add this and 1/2- 1 cup of water to the mangoes. Check salt and add more if required. Cook for 5-7 mins on low flame. Make sure that it doesnt boil. Remove from fire.
Heat oil in a pan and splutter mustard seeds. Add sliced small onions, red chilly & curry leaves. Fry it till the onion becomes golden brown. Pour this over the curry. Let it rest for a while for the flavors to settle in. Serve with rice.