Ingredients

  1. Mangoes: 2
  2. Jaggery: 1 small piece
  3. Red chilly powder: 1 tsp ( Kashmiri Chilly Powder)
  4. Turmeric powder: 1/4 tsp
  5. Water: 1/2 cup
  6. Salt

To Grind

  1. Coconut grated: 1/2 cup
  2. Green chilies: 2
  3. Cumin seeds: A fat pinch
  4. Shallots: 3
  5. Turmeric powder: 1/4 tsp

To mix into the curry

  1. Curd: 1/2 cup, beaten

Seasoning

  1. Mustard seeds: 1/2 tsp
  2. Fenugreek seeds: 1/4 tsp
  3. Red chilly crushed: 1/2 tsp
  4. Fresh curry leaves: 2
  5. Coconut oil: 1 tbsp

Preparation

  1. Pour 1/2 cup water, 1 tsp red chilly powder, 1/4 tsp turmeric powder, 1 small piece jaggery, mangoes and salt into a deep bottom vessel and cook. Once it starts boiling reduce the flame and let it simmer for 5 to10 min
  2. In the meantime, in a chutney bowl , put in 1/2 cup coconut, 2 green chilies, a fat pinch of cumin seeds, 1/4 tsp of turmeric powder, and 3 shallots
  3. Grind it finely with little water to make into a paste
  4. Now pour this over the simmering hot mango curry
  5. Mix well for a min or two
  6. Add the beaten curd to this and mix well. Stir very well on low flame




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