It not common to make a mango a hero in a savoury curry. But India's youngest chef Saransh Goila has done just that. Goila shares his grandmother's easy DIY recipe (serves 4) that he claims you simply cannot go wrong with. His bonus tips: if raw mango powder is not available use more lemon juice instead, and don't forget that ghee is essential!
Ingredients:
4 Mangoes
2 tablespoons Ghee (Clarified Butter)
1 teaspoon whole Cumin
1/2 teaspoon Mustard Seeds
1/4 teaspoon Asafoetida Powder
2 teaspoon Coriander Powder
1/4 teaspoon Turmeric Powder
1 teaspoon Red Chilli Powder
1 teaspoon Amchoor (Dry Mango Powder)
1 cup Water
2 cups Coconut Milk
2 teaspoons Lemon Juice
8 – 10 Curry Leaves
Salt to taste
Method:
Scoop the mangoes out and blend them to get the pulp. Retain the pips and keep them aside.
Now heat ghee in a pan, and add the cumin and mustard seeds a few seconds later (make sure the ghee is hot).
Add the coriander powder, amchoor powder, turmeric powder, red chilli and salt and stir-fry for a minute. Sprinkle some water droplets to avoid the spice from sticking to the base and getting burnt. Now add the mango pips. Make sure they get nicely coated with the spice mix.
After a minute, pour the mango pulp on the mixture, and stir for another 5 minutes.
Add water, and cook the curry till it thickens a little. Then add coconut milk. Let this simmer for 5 minutes.
Finally, take the curry off the heat, add lemon juice and finish it off by adding a tempering/tadka of asafoetida (hing) and curry leaves. Serve with rice or any bread you love eating.
NOTE: For mangoes, use any variety that’s more sweet than tart, like Alphonso.
Prep Time: 5 minutes
Total Time: 30 minutes
Check out other easy vegetarian recipes here: Start with a yummy paneer achari tikka canapé.
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