Mango and its longitudinal section (Photo credit: Wikipedia)[/caption]
This is one of my favorite warm weather recipes. When we here in the US finally start getting mangoes in the Spring, they are usually a little on the tart side. These mangoes are perfect for this curry. The best accompaniment is just plain white rice.
2 firm mangoes, peeled and diced into chunks
3 split green chillies
Salt to taste
2 tbsp. plain yogurt
3/4 cup unsweetened coconut flakes
2 green chillies,
2 cloves garlic
1/4 tsp cumin seeds
1/2 tsp red chili pdr
1/2 cup water
Final Seasoning: 1 tsp coconut oil, , 1/4 cup sliced onions, 1/2 tsp mustard seeds,, 1/4 tsp fenugreek seeds, 2 dry red chilies, few curry leaves
In a sauce pan combine mangoes, salt, green chilies and few curry leaves. Add a little water and allow to cook for about 10 minutes until mango is somewhat translucent and mushy.
In the meantime grind the items in the “To grind” list–should be somewhat coarsely ground ( not to a fine paste)
When the mangos are cooked add the ground coconut mixture and reduce flame. Stir together and cook for about 5 minutes. Remove from stove and stir in plain yogurt until combined.
In a small frying pan for the final seasoning- add oil, then add mustard seeds and fenugreek seeds. After they have spluttered add the onions and fry until almost golden. Add curry leaves and red chilies and add to curry.
Serve with white rice. Serves 6.