Raw Mango Curry

Time 25 min

Ingredients

Unripe mango 1 big size

Grated jaggery 1tbsp

Urad daal 1tsp

Fenugreek seeds1tssp

Coriander seeds 1tsp

Rice 1tsp

Fresh coconut 2 tbsp

Dried Red Chilies 3-4

1/4 cup or more

Salt per taste

Oil 2tsp

For seasoning

Mustard seeds 1/4 tsp 

Fenugreek seeds 1/4 tsp 

Turmeric powder 1/4 tsp

Pinch of asafoetida

Curry leaves 3-4

Method

Peel mango and cut in cubes. Heat the 1/2 tsp oil in a small pan/kadai, roast urad daal, fenugreek seeds, coriander seeds, red chilies and rice until light golden in colour. Keep it aside. Allow it to cool.

Then first grind coconut, pinch of turmeric powder and salt together in blender. Then to this add roasted spices and again blend in blender to make smooth paste.

Heat the pan with remaining oil. Add mustard seeds, fenugreek seeds and curry leaves. After mustard seeds popped out, add chopped mango, saute for 2-3 minutes. Add just enough 1/4 cup water to cook mango pieces for 4-5 min. Cover with lid. Keep the medium flame. Then add jaggery, mix well. Cover with lid and cook for 3-4 minutes till jaggery is melted completely. You may require 1 -2 tbsp water at this point. Now add coconut-spices paste and mix well. Keep the low flame and cook for 3-4 min.

Tip

Depending on sourness of mango add more or less jaggery

Depending upon the thickness of gravy u want, add water accordingly