Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 6 | Medium | Mango Ripe | Or pulp of ripe jackfruit seeds. |
| 1/2 | Teaspoon | Mustard Seed | Ground Masala |
| 4 | Medium | Chillies Red Dry | Ground Masala |
| 3 | Nos | Pepper Corns | Ground Masala |
| 1/4 | Inch | Turmeric/Haldi | Ground Masala |
| 1 | Small | Onion | Ground Masala |
| 4 | Flakes/Cloves | Garlic | Ground Masala |
| 1 | Tablespoon | Cooking Oil | For seasoning |
| 1/2 | Teaspoon | Mustard Seed | For seasoning |
| 4 | Flakes/Cloves | Garlic | For seasoning |
| As Required | Jaggery | or sugar |
Method
Grind the Masala with onion, garlic, red chilies, turmeric, pepper corns and mustard seeds. Keep the water you use to wash the mixer. Add some more water if needed to make the curry.
Prepare the mangoes by washing them, and peeling the skin out. These should be juicy and sweet. If there is any pulp stuck to the skins, scoop it with a spoon and save it for the curry.
You can also use this recipe to use the fruit of the jack fruit. Select ripe seeds with their flesh. Take out the inner seed, and keep the flesh for the curry. The seeds can be cooked also, but boiled, and skinned, and use a regular masala.
In a vessel, heat the cooking oil and fry the mustard seed and garlic for seasoning . Add the ground masala and the masala water. Boil it and add the mangoes and any pulp that was scooped from the skins. Add sugar, if the mangoes are not sufficiently sweet. Add some salt to taste.
Cook till the gravy thickens.
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