MANGALOREAN RIPE MANGO CURRY

This Mangalorean recipe is a delightful way to enjoy sweet mangoes with a spicy twist. I guarantee you just cannot stop at one!!
These are slightly special mangoes which I’ve seen mostly down south. Smaller, really ripe, very juicy and are usually referred to as wild mangoes. But for all you folks who can’t get your hands on wild mangoes, just get any small variety of ripe mangoes and this will work. You just need mangoes – lots of them because you will want this curry for breakfast, lunch, dinner.

• Course: Main Course
•  Cuisine :Indian
•  Prep Time: 5 minutes
•  Cook Time: 20 minutes
•  Total Time :25 minutes

INGREDIENTS

• 8 – 10 Mangoes (Small Ripe Wild)
• 2 green chillies
• 2 tablespoons (Oil)
• A sprig Curry Leaves (of)
• 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)

INstRUCTIONS 

1. Peel the mangoes and set aside. Squeeze the mango skins and cook mangoes and slit green chillies in a kadai. 
   
2. 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.
3. Grind together the roasted spices, garlic, ginger and onions with a bit of water till smooth.
4. 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.
5. Add mangoes along with water and green chillies , 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.
6. Serve hot with some steamed rice.