
Ingredients
6-8 Ripe small Mangoes, peeled
Salt to taste
2 tbsp Jaggery
For Curd Mixture
1 cup Curd
A pinch of Asafoetida
1 tsp Gram flour
½ tsp Tamarind paste
¼ cup Coconut milk
For Tempering
¼ cup Ghee
½ tsp Mustard seeds
¼ tsp Fenugreek seeds
¼ tsp Fennel seeds
2 Cloves
1 fresh Green chilli, slit into half
½ inch Ginger, julienned
For Tempering
2 tbsp Ghee
1 sprig Curry leaves
4-5 Red Button chilli
1 tbsp Degi red chilli powder
For Garnish
Coriander sprig, धनिया पत्ता
Process
For Curd Mixture
- In a bowl, add curd, asafoetida, gram flour, tamarind paste, coconut milk and mix it well to make sure there’s no lumps.
For Tempering
- Peel the mangoes and set aside. Squeeze the mango skins and collect all the juice in another bowl.
- In a large sauce pot or kadai, heat ghee, add mustard seeds, fenugreek seeds, fennel seeds, cloves and let it splutter.
- Add green chilli, ginger and saute it well.
- Add the curd mixture and cook for 2-3 minutes.
- Now, add the peel mangoes, salt to taste, jaggery and cover it with the lid and cook for 4-5 minutes.
- Pour the tadka over the curry and serve hot with steam rice.
For Tempering
- In a tadka pan, heat ghee, add curry leaves, red button chilli and splutter it well.
- Add degi red chilli powder mix well.
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