Mango Curry

Ingredients

8 – 10 Mangoes (Small or medium Ripe)

2 tablespoons (Oil)

A sprig Curry Leaves

½ tsp Turmeric (Powder)

10 – 12 Peppercorns

halfteaspoon Fenugreek (Seeds)

5 Chillies (Whole Dried Red)

1/2 teaspoon Mustard Seeds

1 teaspoon Coriander Seeds

1 teaspoon Cumin Seeds

3 – 4 Cloves Garlic

1 inch Ginger (piece)

2 Onions (medium, sliced)

2 tablespoons Jaggery

2 tablespoons Tamarind (Juice)

1 cup water

Salt (to taste)

Method

Peel the mangoes and set aside. Squeeze the mango skins and collect all the juice in another bowl. In a pan, dry roast peppercorns, fenugreek seeds, red chillies (Keep one aside) and cumin seeds until aroma releases. This should take 3-4 minutes. Be careful to roast the spices on a slow flame, so as not to burn the spices. Grind together the roasted spices, garlic, ginger and onions with a bit of water until smooth. Heat oil in a pan and add mustard seeds one dry red chillies & curry leaves. Once they start spluttering, add the ground mixture along with turmeric. Saute this paste for 8-10 minutes until you start seeing drops of oil on the sides. Add mangoes, juice from the skins, and a cup of water, jaggery and salt. Bring this to a boil and simmer for 5-10 minutes until the gravy thickens slightly. Taste and add more tamarind or jaggery as required. Serve hot with some steamed rice.