Ingredients
| Quantity | Measure | Ingredients | Description |
| 10 | Nos | Chillies, Red Dry | dry for grinding |
| 2 | Tablespoon | Cooking Oil | for seasoning |
| 6 | Flakes | Garlic | for seasoning |
| 4 | Flakes | Garlic | For seasoning |
| 12 | Medium | Mangoes | ripe - ordinary variety |
| 1 | Teaspoon | Mustard Seed | for seasoning |
| 0.5 | Teaspoon | Mustard Seed | For grinding |
| 1 | Medium | Onion | for grinding |
| 4 | Nos | Pepper Corns | for grinding |
| 100 | Grammes | Sugar | or Jaggery depending on how sweet the mangoes are. |
| 1 | Piece | Turmeric/Haldi | or powder - for grinding |
| 3 | Teacup | Water | for cooking |
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.
Keep the ingredients for grinding and seasoning. separate
Crush the garlic seeds kept for seasoning.
Grind the masala fine in a mixer Add 2-3 cups of water, and cook the peeled mangos in a vessel, with the masala added to them, and cook on the fire, till the mangoes are cooked.
In a separate pan, put the two tablespoons of cooking oil and fry the garlic and mustard which was kept for seasoning. The mustard will stop spluttering and the garlic will turn brown. Then put a little curry into it, and put off the stove, and pour all the contents of the fry pan into the mango curry.
Taste, and add sugar or salt, as needed.
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