Table of Contents
Introduction – About this Recipe
Come summer we all wait for those plump ripe mangoes to arrive in the markets. Ripe Mango Curry is one of those seasonal recipes that can be enjoyed only at the peak of summers. We all prefer to eat the perfectly ripe mangoes as fruits, but what happens to those mangoes which become overripe? Those overripe mangoes are the perfect ingredients for this recipe wherein your palate will be bombarded with a mix of spicy, sweet, and sour flavors and with the hint of garlic and with a unique texture that’s rare in Indian curries. So let’s Begin.
Equipment’s:
- Wok/Kadhai/Saucepan
Ingredients:
| Amount | Measurement | Item Name |
|---|---|---|
| 1 | Pc | Alphonso Mango |
| 3 | Tbsp | Oil |
| 1/2 | Tsp | Mustard(Rai) |
| 1/2 | Tsp | Cumin(Jeera) |
| 1/8 | Tsp | Asafoetida(Hing) |
| 1 | Pc | Tomato |
| 1/2 | Tsp | Turmeric Powder(Haldi) |
| 1 | Tsp | Coriander-Cumin Powder(Dhania-Jeera) |
| 3 | Tsp | Kashmiri Red Chilli Powder |
| 1 | Tsp | Salt |
| 2 | Tsp | Garlic Paste |
| 2 | Pcs | Dried Red Chilli |
| 1 | Cup | Water |
| Coriander for Garnishing |
Pre Prep Procedure:
- Chop the tomato.
- Wash Mango and then peel the skin off.
Step By Step Procedure:
- In a Wok/Kadhai/Saucepan, heat oil. Add Mustard(Rai) and Cumin(Jeera) and let it crackle. Once crackling is done, add Asafoetida(Hing) and dried red chilli and swirl the pan.
- Add Garlic paste and sauté it on a low flame for 30 secs.
- Add the chopped tomato, salt, turmeric powder(haldi), coriander-cumin powder(dhania-jeera), kashmiri red chilli powder and mix everything well.
- Add water and whole peeled mango in it. Do not cut the mango As when cooked the pulp of the mango wil melt away making the bilk of the sauce.
- Cook it for 20-25 mins with a closed lid. Stir once in 10 mins interval.
- After 25 mins, scrape the pulp from mango and stir it well. Let it cook for 1 min and switch off the flame. There you go it is ready. Enjoy!
Serving & Plating:
Ripe Mango Curry is served hot with Indian bread and is garnished with some freshly chopped coriander.
Accompaniments:
Ripe Mango Curry goes well with Indian breads like Phulka Roti, Puri & Pav and also goes well with steam rice.
Key Pointers:
- Pro Tip: Use the seed of the mango as a tool to scoop up the curry directly to your mouth. If you like the sourness then you’ll love to gnaw on it..
- I use Kashmiri Red Chilly Powder, which is not that hot but gives good color and flavor to the food.
- If Alphonso Mango is not available then you can use any ripe mango of your choice, but alphonso mango has the best taste in this recipe.
Storing:
Leftovers can easily be refrigerated for about 4-5 days in any container with a lid. It need not be an airtight container. I usually prefer a microwave-safe container (for easy reheating).
Reheating:
Thaw for 10-15 mins or when it comes to room temperature. Once thawed, microwave for 2-3 mins with a lid. If you don’t have a microwave, you can reheat it in a saucepan for 15 mins.
0 Comments