Here is an epic way to eat mangoes! Mangalorean Ripe Mango Curry! How fancy does that sound? This curry is a great way to experiment with flavors and if you’re into mixing sweet with savoury, you are going to love it! If you’re not, you’re going to start loving it!
Can you believe that mango season is coming to an end And I’m not even done yet. This Mangalorean style ripe mango curry deserves to be made at least FIVE more times. Because it’s the most EPIC way to eat mangoes. And I can’t believe I have been missing this kind of delicious all my life.
There is no way you can’t like spicy curry with ripe, sweet, juicy mangoes. And if you are thinking sweet-savoury-spicy is not your thing I can change your mind with just a bowl of this. And then you’ll be standing by the kitchen counter like me, after dinner is over and wondering if you should just maybe lick the bowl clean. And then you’ll give in.
Ingredients8 - 10 Mangoes Small, Ripe &Wild
2 tablespoons Oil
A sprig of Curry Leaves
½ tsp Turmeric Powder
10 - 12 Peppercorns
1 teaspoon Fenugreek Seeds
5 Chillies Whole Dried Red
1/2 teaspoon Mustard Seeds
1 teaspoon Coriander Seeds
1 teaspoon Cumin Seeds
3 - 4 Cloves Garlic
1 inch Ginger piece
2 Onions medium , sliced
2 tablespoons Jaggery
2 tablespoons Tamarind Juice
1 cup Water
Salt to taste
Method* Peel the mangoes and set aside. Squeeze the mango skins and collect all the juice in another bowl.
* In a pan, dry roast peppercorns, fenugreek seeds, red chillies, mustard seeds and cumin seeds till a sweet, nutty aroma releases.
* This should take 3-4 minutes. Be careful to roast the spices on a slow flame, so as not to burn the spices.
* Grind together the roasted spices, garlic, ginger and onions with a bit of water till smooth.
* Heat oil in a pan and add curry leaves. Once they start spluttering add the ground mixture along with turmeric.
* Saute this paste for 8-10 minutes till you start seeing drops of oil on the sides.
* Add mangoes, juice from the skins, a cup of water, jaggery and salt.
* Bring this to a boil and simmer for 5-10 minutes till the gravy thickens slightly.
* Taste and add more tamarind or jaggery as required.
* Serve hot with some steamed rice and a dollop of ghee.