Saturday, March 08, 2008

Ripe Mango Curry- Mangalorean Style

This recipe is from Jennifer Mirza, a friend who has terrific recipes but hates to cook herself. She put together a collection of recipes called NEVER FAIL RECIPES to make the task of putting together a meal simple and hassle free. The result is that there's always great food on the table because of all these never fail recipes Jennifer has collected from friends and family.

12 small fibrous mangoes

6 red kashmiri chillies
4 pepper pods
2 tsp of garlic paste (6 cloves garlic)
1/2 tsp turmeric
1 onion chopped fine
200 gms gur (molasses)

1 tablespoon oil
1 teaspoon garlic paste
1 teaspoon mustard seeds

Peel the mangoes and put them in a casserole with 5 cups of water. Grind the masala and add it to the mangoes along with the gur chopped up into small blocks. Bring to a boil, cover the dish and lower the flame, and let it cook for haf an hour or till the mangoes are soft and the gravy is thick.
In a separate small pan, heat oil, add mustard seeds, let them splutter, add garlic and cook for a few seconds and add this to the mango curry.

Serve with steamed white rice and papad !


Anonymous said...

Hello.. Greetings from Q8. Lovely to have found your site. Amazingly two of the recipes which I've been hunting for a long time, found them both at your site. One is this a ripe mango curry ... eons ago as a growing teen, had a mangalorean best friend, whose table I graced many many times, and her mum would make this superb curry. I've been trying to make it from memories of that one, but an authentic mangalorean curry.. thanks so much.

Ria Patel said...

I'm so glad you found the recipe here! Which was the second recipe you found here?