Ripe Mangoes in a curry? Yes. You heard it right. Newly ripened, smaller varieties of mangoes are a perfect fit for this recipe with their tangy sweetness. This unusual recipe is a delight for the taste buds and can be prepared in a jiffy.
Ingredients
3 to 4 Mangoes
2 tsp Wheat Flour
1 tsp Jaggery (optional)
1 to 2 tsp tamarind pulp (optional)
Salt to taste
For the Tempering:
2 Tbsp Coconut Oil
1 tsp Mustard seeds
1 tsp Urad Dal
2 to 3 dried Red Chillies
A pinch of Asafoetida
Curry Leaves
Method
Prep work:
- Wash the mangoes really well. Peel and collect the mango peels in a separate bowl.
- Smoosh the skins with half a cup of water, extracting the pulp that’s stuck to insides of the peel.
- Prepare a slurry of the wheat flour and a little water and keep aside.
For the Curry:
- Heat coconut oil.
- Add mustard seeds. Once it starts to pop, add in the urad dal and red chillies.
- After a minute, add in the asafoetida and curry leaves.
- Now pour in the pulpy water extracted from the mango peels.
- Add in salt to taste and let it come to a boil.
- Reduce the flame and slowly pour in the wheat flour slurry and mix. This step will thicken the gravy.
- Add in the whole, peeled mangoes and let it simmer for 5 minutes.
- Now, taste-test the curry as every mango brings its own amount of sweetness and tanginess. Add in the optional jaggery to either sweeten the curry or the tamarind pulp to make it tangier, depending on your taste buds.
- Serve hot with a bowl of rice.
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