Ingredients
- ¼ teaspoon oil
- 6 red chillies
- 1½ teaspoon coriander seeds
- 1 heaped teaspoon black gram dal
- 1 teaspoon fenugreek/methi seeds
- ½ coconut, grated
- ¼ teaspoon turmeric powder
- 2 green mangoes, peeled and cut into pieces
- 2 cups water
- 4 green chilies, slit
- 2 tablespoons jaggery
- 1 teaspoon cooking oil
- 6 garlic cloves, crushed with skin
- ½ teaspoon mustard seeds
- 8 curry leaves
Preparation
- Roast separately in oil red chillies, coriander seeds, black gram dal and fenugreek/methi seeds.
- Grind the roasted ingredients with the coconut and turmeric powder till fine.
- Add water when grinding as and when required.
- Boil the mango in 2 cups water.
- Add jaggery. After mango is cooked, add the ground masala and salt to taste. Add water if too thick so as to get the required consistency. Boil.
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To season: Heat oil and sauté garlic till brown and pour over the curry. Can also season with mustard and curry leaves if not using garlic.
Serve with rice.