Monday, December 18, 2006

Ripe Mango Curry

Ripe Mangoes(small ones) 10

Green chillis 10

Turmeric powder 1 tsp
Chilli powder 1 tsp

For seasoning
Oil 4 dsp
Mustard 2 tsp

Sliced shallots 2 dsp

Broken chillis 5
Curds 2 cups

Fenugreek fried & powdered 2 tsp
Cummin fried & powdered 1 tsp
Minced ginger 1 ½ tsp

Turmeric powder ½ tsp
Curry leaves 2 stalks


Cut the cleaned mangoes (the country type) into pieces. Slit the green chillis. Put the seeds also along with the pieces. Cook in 2 ½ cups of water adding chilly and turmeric powder. When it boils well, lower the fire, beat the curds. Sprinkle the fenugreek, cumin seed powder. Remove from fire after heating, but before boiling. Fry the mustard, curry leaves and the broken chillis first and then the minced ginger and shallots and pour into the curry & mix.It can be kept for 2 days without refrigeration.

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