Wednesday, May 12, 2010

Mango curry

When I was small, this was prepared annually. Every year, during the mango season, we'd get these small fibrous mangoes called "kaatu maanga" translated "wild mangoes" from India. This was one of my fav curries. Then after some time, we stopped bringing them from India, though I don't know why. Anyway, when Uppa came to Qatar last week, he brought these mangoes, and I was delighted. After so many years I got an oppurtnity to taste this again. mouth is watering.

10 kaatu maanga/ wild mangoes
1 tsp mustard seeds
2 springs curry leaves
3-4 dried red chillies
2 green chillies, slit open
1/2 cube jaggery
1/2 cup coconut milk(optional)

Peel the mangoes.

Soak the peel in 2 cups of water, changing the waer about 3-4 times, so that the peel becomes thin and you have about 6 cups of mango water. Keep the water aside and discard the peel.

Heat oil in a large saucepan. Add mustard seeds. When they crackle, add curry leaves and both chillies. Fry for 1 minute.

Add the mango water, jaggery and salt. Add mangoes, one by one. If you wish to add coconut milk, add now. Heat the curry, till it boils vigorously. Switch off the flame and keep it covered for 2-3 minutes.
Pour the curry into individual bowls and add one mango into each of the bowls. You can serve it with rice, though I prefer to have it plain.

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