Have you yet had a taste of the delectable , luscious , finger-licking good mangoes this season?
Once you have had these mangoes to your heart-content, here is a "Curry"
made of ripe mangoes that tops my list of favorites (My mouth literally
waters as I write this :-D)This recipe is courtesy dearest Bhavs who has been delighting us this season of A2Z with her amazing stories..
Ripe mangoes (small sized variety) - 8
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt - to taste
Grated coconut - 1/2 coconut
Cumin - 1 tsp
Thick sour curd (beaten) – 1 1/2 cups
Fenugreek powder - 1 tsp
Coconut oil - 1 tbsp
Mustard - 1 tsp
Dry red chillies (cut to 2) - 2
Curry leaves -10-12
Cook the ripe mangoes, chilli powder, turmeric powder and salt in one cup of water. Grind the coconut and cumin to afine paste adding a little bit of water and add to the mangoes when they begin to cook.
When the coconut and mangoes have cooked evenly add the beaten curd, cook for a very short while (do not allow the curd to boil) and remove from flame. Allow to cool lightly and then sprinkle the fenugreek powder. Mix again.
Heat oil in a pan and let the mustard, dry red chillies and curry leaves splutter. Add this to the curry and mix well.Adding a bit of sugar/jaggery to make the curry sweet makes it all the more yummy.
Linking this to AtoZ challenge - R is for Recipe