Dak Bungalow Mango Curry

Dak Bungalow Mango Curry

Ingredients                                                     

200g Ripe mango peeled and cut into wedges    

For paste

½ tsp Peppercorn

1tbsp Whole coriander seeds

½ tsp Cumin

2nos Whole red chilly (Deghi)

1nos Green chilly

For Gravy

Oil for tempering   

½ tsp Mustard seeds    

5nos Curry leaves 

50g Raw onion paste

½ tsp Turmeric    

50ml Fresh coconut milk (first squeeze)                                              

Salt to taste (preferably sea salt, though any salt will do)                                                             

Method

Broil all the spices in a pan for five minutes on moderate heat. Add garlic & green chilly, broil for two minutes.

Allow it to cool down. Make a fine paste with some water and keep it aside.

In a low-depth flat pan (saucepan/lagan), heat oil. Add mustard seeds, once they start to crackle, add onion paste and saute till light golden colour.

Add the broiled masala paste and continue cooking till the oil separates from the masala.

Add water and bring it to a boil. Add mango wedges and curry leaves and cook for 2-3 minutes.

Add coconut milk and salt, and cook for a minute.

Serve it with a portion of boiled rice of your choice.

Note:

I used Baganapally mangoes but you can use any mango that is available during the season in your area.

Mangoes must be ripe and firm. Avoid over-ripe mangoes.

I recommend just a bit under ripe mango, it’ll taste better due to sourness.

I prefer that the mango is not overcooked, but you can cook it as per your preference.

You can add sweet vegetables too e.g. boiled red carrots, boiled sweet potatoes, boiled raw bananas, whole baby green tomatoes, etc.

This dish can be made with Guava as well.

For the seafood version, you can add prawns or fish to the dish.