Mango curry – Spicy Sweet n Tangy

 

I had heard about ripe mangoes curry from a gujju friend in Mumbai way back in 2006/07. After that I never thought of it again. Recently taking hint from my favourite Thai Pineapple rice recipe by Tarla Dalal, I had made mango Thai fried rice. But still Mango curry never crossed my thoughts. However,  while ordering fruits for home last week I came across Sugar Gola Mangoes and I suddenly had the picture of mango curry flashing in my mind. So I ordered these miniature Golus err Gola mangoes and half of these were cleared off even before they could make it to my most awaited curry.

While I had heard about the curry from a Gujju friend, I made this curry in Mangalore style.  I did not have coconut milk else it was on the verge of getting international Thai fix but had to settled down for our own good old Mangaluru style. I used ghee to roast the dry spices, instead of dry roasting. Ghee elevates the flavours of the roasted spices.  You can try this while roasting your instant sambar powder spices as well.

I had roasted onion and garlic along with spices instead of adding them raw. Roasting them reduces the cooking time and gravy will not have the raw onion flavours which imparts richness to the gravy.  You may add few cashews too if you like the gravy to be thicker and creamier.

While I have used mini mango gola varieties,  and yet to try the recipe with Alphonsos and Banganpallys which are firmer variety of the mangoes, I am sure they will taste equally good. But the feeling of popping the whole roundels of mangoes is quite satisfying altogether.

I guess this curry will need an acquired taste, as not all people like to mix their spicy curries with sweet tinge. But all those who love khatta theekha  mitha taste ( Tangy Spicy n Sweet) go ahead and try this and you will love it. This goes well with chapatis n rice equally well.

Ingredients

1. Suagr gola mangoes – ripe yet firm – 10 nos
2. Green chillies – Split lengthwise – 2 Nos
3. Curry leaves – few
4. Coconut oil – 2-3 tbsp
5. Cumin seeds – 1 tsp
6. Mustard seeds – 1 tsp
7. Hing – 1 Pinch
8. For masala paste- gravy
   1. Coriander seeds – 3 tbsp
   2. Cumin seeds – 1 tbsp
   3. Byadagi chillies – 2 ( If you don’t have Byadagi chillies regular dry red chillies will do too)
   4. Dry coconut – cut into thin slices – 3 tbsp or 1/4 small cup
   5. Onion Sliced – 2 medium sized
   6. Garlic cloves – 3 to 4
   7. Ghee for roasting – 1 tbsp
   8. Turmeric – 1/2 tsp
9. Jaggery – Per taste
10. Salt – Per taste

Step by step procedure.

1. We will first prepare the spice mix/ Masala paste for the gravy.
   1. In a pan, add coriander seeds, cumin seeds, dry red Byadagi chilies and dry coconut pieces. Add the ghee and slowly roast the spices. When they start releasing aroma, add the sliced onions and garlic cloves and keep roasting till the onions lose the raw smell.
   2. Let the spices cool and blend it into a paste adding turmeric and little water. Keep this Masala paste aside.
2. In the pan add coconut oil and once hot add mustard and cumin seeds.
3. Once these start spluttering add curry leaves and green chillies.
4. Now add the masala paste and add a small glass of water.
5. Add Salt and jaggery and let the mix come to a boil.
6. Once you see the gravy coming together and oil leaving on the sides, add the peeled mangoes.
7. Cover the lid and let the mangoes cook for 6-8 minutes mixing once or twice. Do not over mix the curry lest the mangoes may fall apart.
8. Once the mangoes soak up the masala turn off the heat.
9. Transfer the curry to a serving bowl and garnish with fresh coriander.

Variations

1. You can add little amchoor powder( Dry mango powder) or chopped lemon grass to the masala paste if mangoes are too sweet to impart the tanginess
2. You can add coconut milk to the gravy and this will gives richness to the gravy and coconut flavour compliments the coconut oil and dry coconut used in the curry.
3. If the mangoes are pretty firm then you can dip the mangoes in the masala paste for 5- 8 minutes to let them soak up all the flavours. Remember to add salt and jaggery to the paste before dipping the mangoes in them. After soaking the mangoes for 5- 8 minutes, you may either add all of it once to the tadka for cooking or separate the soaked mangoes and just add the gravy for cooking and later pop in the mangoes.
4. In the seasoning you can also first add sambar onions/ shallots and sauté them till light golden colour and then add the gravy for cooking. Onions compliment well with the mangoes.

Serving Suggestions

1. You can serve the curry with hot rice ghee and fried appalams as accompaniment.