A sweet and tangy coconut based mango curry perfect for ppl who love chatpata delicacies. The masala is my MIL's recipe which she used to make curry out of eggplant and drumstick also.
G's Note: there is no use of tamarind since raw mangoes chunks were used. If using ripe mango or bitter gourd as a substitute, 1/4 tsp tamarind paste is recommended.
Ingredients:
raw mango pieces, about 2 cups
Masala ingredients:
1/2 tsp methi seeds
2 tsp urad daal
1 cup shredded coconut
4-6 red chillies
Jaggery
Seasoning:
mustard seeds
2 red chillies , broken
Curry leaves
Salt
Method:
Cook mango pieces in just enough water till soft.
Heat 1 tsp of oil and roast the urad daal and methi seeds and roast red chillies. Cool. Grind the roasted red chillies along with urad daal, methi, coconut and water, to a smooth paste.
Add coconut masala to cooked mango. Add salt and little jaggery for taste and cook to a good boil for a few minutes, reduce the liquid to a semi-solid consistency.
Season with mustard seeds, curry leaves, red chillies, and add it to the curry.
Serve with rice as a side.
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