MANGO CURRY (EASY MANGO RECIPE)
MANGO CURRY
RIPE MANGO - 1 (PEELED)
GREEN CHILIES - 2 (SLICED)
BLACK PEPPER POWDER - 1/4 TSP
TURMERIC POWDER - 1/4 TSP
SALT - 1 1/4 TSP
WATER - 1 1/2 CUP
FENUGREEK POWDER - 1/4 TSP
SHREDDED COCONUT - 1/4 CUP
CUMIN SEEDS - 1/2 TSP
TEMPERING:
OIL - 2 TSP
MUSTARD SEEDS - 1/2 TSP
DRY RED CHILIES - 1
CURRY LEAVES - FEW
PROCEDURE:
PEEL ONE RIPE MANGO AND CUT IT INTO SMALL PIECES. IN A SAUCE PAN ADD MANGO PIECES, GREEN CHILIES, BLACK PEPPER POWDER, TURMERIC POWDER, SALT AND ½ CUP OF WATER; GIVE IT A STIR. COVER AND COOK FOR 10 MINUTES ON MEDIUM FLAME. TURN OFF FLAME AFTER 10 MINUTES. MASH COOKED MANGO; KEEP THIS ASIDE.
GRIND 1/4 CUP OF SHREDDED COCONUT WITH CUMIN SEEDS AND 1/4 CUP OF WATER TO A SMOOTH PASTE. ADD THIS PASTE TO MASHED MANGO AND ADD 1 CUP OF WATER; COOK CURRY FOR 5 MINUTES ON MEDIUM FLAME. ALLOW THIS TO COOL DOWN.
IN A BOWL ADD 1/2 CUP OF PLAIN YOGURT AND WHIP IT UNTIL IT TURNS LUMP FREE. ADD WHIPPED YOGURT TO PREPARED CURRY AND MIX WELL. ADD 1/4 TSP OF FENUGREEK POWDER AND MIX IT AGAIN.
HEAT 2 TSP OF OIL IN A PAN, ON MEDIUM FLAME; ADD 1/2 TSP OF MUSTARD SEEDS AND ALLOW THIS TO POP; ADD DRY RED CHILI AND CURRY LEAVES; TURN OFF THE FLAME.
ADD THIS TO PREPARED CURRY; MIX WELL AND ENOY WITH COOKED RICE.