Ingredients
TIC
Replace ripe mangoes with 3 cups squash, cut into 2" long pieces. After squash gets cooked, add 1 cup mango pulp along with coconut and ground spice mix.
Spice mix can be prepared in advance and stored in the freezer for up to 6 months.
- 3 large ripe mangoes, cut into 2" long pieces
- ¼ tsp turmeric powder
- 1-2 tsp chili powder
- salt to taste
- 1½ cup coconut (unsweetened), finely ground
- 2 cups yogurt, whisked
- 1 tbsp chana dal
- ½ tsp urad dal
- ¼ tsp cumin seeds (jeera)
- ¼ tsp asafoetida (hing)
- 6 dry red chili (cayenne pepper)
- 1¼ tsp fenugreek seeds (methi)
- 2-4 tsp oil
- ¼ tsp black mustard seeds
- 3 sprigs curry leaves, to taste

- Heat oil and fry chana dal, urad dal, cumin seeds, asafoetida, 4 red chili, 1 tsp fenugreek seeds, and 2 sprigs curry leaves on medium heat until lightly browned. Fry each separately since frying time varies for each one. Grind to a fine powder and set aside.
- Cook mango in 3 cups water with turmeric powder, chili powder and salt. Add coconut and ground spice mix, heat to boil and simmer for 5 min.
- Add whisked yogurt, stir well and when mixture starts boiling, turn off heat.
- Heat oil in a sauce pan, add mustard seeds and cover the pan. When the seeds are done popping, add ¼ tsp fenugreek seeds, red chili, stir for 15 sec. and pour into the mango dish.
- Garnish with curry leaves.
TIC
Replace ripe mangoes with 3 cups squash, cut into 2" long pieces. After squash gets cooked, add 1 cup mango pulp along with coconut and ground spice mix.
Spice mix can be prepared in advance and stored in the freezer for up to 6 months.
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