Ingredients
Quantity | Measure | Ingredients | Description: |
---|---|---|---|
12 | Medium | Mangoes | ripe - ordinary variety |
2 - 3 | Teacup | Water | for cooking |
1 | Medium | Onion | for grinding |
1 | Piece | Turmeric/Haldi | or powder - for grinding |
4 | Nos. | Pepper Corns | for grinding |
10 | Nos. | Chillies Red Dry | dry for grinding |
0.5 | Teaspoon | Mustard Seed (Sarson) | For grinding |
2 | Tablespoon | Cooking Oil | for seasoning |
1 | Teaspoon | Mustard Seed (Sarson) | for seasoning |
6 | Flakes/Cloves | Garlic (Lason, Losun) | for seasoning |
100 | Grams | Sugar, Table | or Jaggery depending on how sweet the mangos are. |
Method:
Wash the mangos and peel the skins, and keep aside. Leave the pulp on the seeds. Scrape the skins, and remove the pulp from the skins and put it with the peeled mangos.
Grind the masala fine in a mixer all the ingredients kept for grinding.
Add 2-3 cups of water, and cook the peeled mangos in a vessel, with the pulp scraped from skins and the masala added to them, and cook on the fire, till the mangoes are cooked.
In a separate pan, heat two tablespoons of cooking oil and fry the garlic and mustard which was kept for seasoning. Then pour all the contents of the fry pan into the mango curry.
Taste, and add sugar or salt, as needed.
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