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Raw Mango Curry

Raw Mango Curry is a popular North African Main
Author :
Category :
Vegetarian
Course :
Main
Cuisine :
North African
Technique :
Saute
Difficulty :
Easy
Servings :
Serves 2
RATINGs :

Ingredients

1 - raw pickling Mango

1 tsp - Methi seeds

1 tsp - chilli powder

1/2 tsp - Tamarind paste

1 tbsp - jaggery/sugar

1-2 tsp - oil

1/2 tsp - Mustard Seeds

3-4 - Curry leaves

A generous pinch of Asafoetida

Salt, to taste

Method

  1. Chop the raw mango finely and keep aside.
  2. Dry roast the methi seeds for a minute and powder them in a blender; do not add water while powdering.
  3. Heat oil in a pan; temper with mustard seeds, curry leaves and hing.
  4. Add the chopped mangoes and cook until they are tender; add a little water if required.
  5. Add the powdered methi, chilli powder, jaggery, tamarind, salt and mix well.
  6. Let cook for a couple of more minutes.
  7. Adjust ingredients according to taste.
  8. Remove from stove and serve hot with rice, rotis or even dosa.
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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian Food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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