INGREDIENTS
1 medium-size raw mango
2 tsp chilly powder/ or
2 – dried chilly
1/2 tsp. mustard seeds
1 tbsp. of black gram dal (urad dal)
7-8 date paste or
1.5 tbsp jaggery
1.5 cups grated coconut
1/2 tsp. turmeric powder
1/2 tsp fenugreek seeds
2 pinches asafoetida (hing)
Small marble-size ball of tamarind (optional)
Rock salt to taste
DIRECTIONS
1. Peel the raw mango and cut it into square pieces. Keep aside. Heat tadka pan.
2. Dry roast fenugreek seeds till fragrant and urad dal till it becomes light brown and fragrant. Dry roast both separately. Keep aside.
3. In a thick bottom, vessel add some 3/4 cup of water and let it simmer for a while. Now add peeled and cut raw mango pieces.
4. Let the raw mango cook till it becomes soft. Grind coconut, chilly powder, turmeric powder , tamarind (if required), add dry roasted fenugreek seeds and urdal dal and grind to a fine paste. Add this mixture to the cooked raw mango pieces.
5. Heat tadka pan. Now add mustard seeds. Let them splutter and add hing powder.
6. Transfer the tadka to the mango curry, Bring the curry to boil and switch off the
gas. Now add rock salt as per taste.
7. Add date paste or jaggery as per your preference. Serve this yummy curry with rice or
chapati.
NOTES
Add tamarind only if the raw mango is not sour.
For this curry the balance of sweetness, sourness, and spiciness is essential