Mango Curry

MANGO CURRY

Mango is the king of fruits, who can disagree?
Mangoes are perhaps everyone’s favorite fruit, and I have not found anyone who doesn't like them.

 

 

 

Mangoes have been especially luck for me, and because of them I won a competition and Got selected for a Reality TV Show, "Foodshala".
The chosen contestants were given a list of ingredients and we were supposed to make a three course meal from the list's ingredients. I chose to make this humble "Mango Curry" as main course(with other few things). Judges were so impressed with the simplicity but flavorfulness of this dish. I was on cloud nine when the Chef asked me for the recipe.
I was among the top 12 contestants, all thanks to our dear MANGO.

 

 

 

Now,coming to our Mango Curry- Every bite is a burst of flavors in your mouth. This is a simple, sumptuous, delicious soulful curry. Its an awesomely amazing, tangy, spicy and sweet recipe. Just thinking about this dish makes me salivate.

 

 

 

 

 

 

Mango-3 (Choose a sweeter variety. I made this curry with Alphonso mangoes)
Cumin seeds- 1tsp
Mustard seeds- 1tsp
Fenugreek seeds- 1tsp
Fennel seeds- 1tsp
Cloves- 5
Black pepper corns- 12-13
Ghee/ Oil- 1 tbsp
Whole Red chillies-3-4
Asafetida- A pinch
Turmeric powder- 1 tsp
Red chilli powder- 1 tsp
Coriander powder- 1 tsp
Garam masala powder- 1 tsp
Salt to taste
Tamarind pulp- 1 tablespoon
Jaggery- 1” piece

DIRECTIONS:

Peel the mangoes. Do not take out the peel with the help of a peeler.
Just pull out the skin, so that the rough texture is there.

 

 

 

Coarsely ground cloves and peppercorns.
In a pan put ghee to heat.
Add all the seeds.
Let them crackle.
Add whole chillies. Add grounded cloves and peppercorns.
Add rest of the masalas. Mix everything well.
Add in about 4 cups of water. Mix well.
Add in salt.
Next add peeled Mangoes.

 

 

 

Cover the pan and let the mangoes cook on low heat for about 15-20 minutes.
This way mangoes will absorb the flavors of all the masalas.
After that, add in tamarind pulp and jaggery.
Mix it well.
Let it further cook on low heat for 5-7 minutes.

 

 

Enjoy this yummy sweet, sour and spicy curry with steamed rice or jeera rice or chapati, parantha or poori.
Whatever the accompaniment will be this dish will make it flavorfull.

OMG!!!!! While writing down this recipe my mouth is salivating, I might just have to make it again ;)
So, I'm off to my kitchen to make this, what about you?

 

 

Print with Images Print without Images