Summer means it is mango time. Raw and ripe mangoes are plenty. In my childhood we distribute them with our neighbors and return we get the varieties not with us. This summer plenty of mangoes. Due to lockdown distributed with next door neighbors only. Made lot of dishes with raw and ripen mangoes. Today attempted to try a new sweet mango dish suggested by my friend.
Ingredients
Ripe mangoes 5,
Green chilli 5,
Turmeric powder 1/4 tsp.,
Kashmir Chilli powder 1 tsp.,
Hing 1/4 tsp.,
Melted jaggery 1/4 cup,
Salt to taste.
For tempering
Coconut oil 2 tsp.,
Mustard seeds 1/4 tsp.,
Red dried chilli 1,
Curry leaf 1/2 sprig.
Method
In an earthen wok mix all the ingredients except jaggery, add a quarter cup water. Cook in medium flame. When tender, add jaggery syrup, allow to bubble in low flame.
In a small pan, heat the oil, drop in mustard seeds, when it crackle, add red chilli and curry leaves. Add the tempered mix over the curry.
Serve hot with rice.
The taste is delicious. The spicy, salty, sour and sweetness lifts the curry to a height. Awesome ❤️
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