The mango season is almost over and this recipe is a tribute the King of fruits.....
Ingredients
10 mangoes ( small also called the ghonta variety)
4-5 red chillies
jaggery ( the size of a small lemon)
1 tsp black gram dal (udid)
1tsp red chilli powder
1/2 tsp turmeric powder
1tsp mustard seed (small variety)
4-5 fenugreek seeds (methi)
1 sprig curry leaves
a pinch of asafoetida
Salt to taste
2 tsps grated coconut (for garnish)
Method
Peel 8 mangoes.
Squeeze the pulp of 2 mangoes and set aside.
Heat oil in a kadai. Add mustard seeds, black gram dal, fenugreek seeds, red chillies, curry leaves and asafoetida.
Once these start spluttering add the peeled mangoes, mango pulp, turmeric powder and red chilli powder, jaggery and salt.
Add enough water to make a medium thick gravy and bring to a boil.
Garnish with grated coconut.
Ingredients
10 mangoes ( small also called the ghonta variety)
4-5 red chillies
jaggery ( the size of a small lemon)
1 tsp black gram dal (udid)
1tsp red chilli powder
1/2 tsp turmeric powder
1tsp mustard seed (small variety)
4-5 fenugreek seeds (methi)
1 sprig curry leaves
a pinch of asafoetida
Salt to taste
2 tsps grated coconut (for garnish)
Method
Peel 8 mangoes.
Squeeze the pulp of 2 mangoes and set aside.
Heat oil in a kadai. Add mustard seeds, black gram dal, fenugreek seeds, red chillies, curry leaves and asafoetida.
Once these start spluttering add the peeled mangoes, mango pulp, turmeric powder and red chilli powder, jaggery and salt.
Add enough water to make a medium thick gravy and bring to a boil.
Garnish with grated coconut.
