What is more versatile than a ripen mango? It goes in the dessert row, still ruling the picke jars. It's the essence of some real spicy side dishes while melting down in a payasam. In a nutshell, when it is the mango-season, every eatery out there is mangoish. Here is a distinctive gravy made out of ripen mangoes which is an inevitable side dish in a traditional Kongani meal.
Ingredients
2 ripe mangoes, cut unpeeled
2-3 red chillies
1 tsp mustard seeds
1/2 tsp cumin seeds
2 tsp powdered black pepper
2 sprig curry leaves
1 cup grated black cane jaggery
1 cup grated white cane jaggery
2 cups of water
1 tbsp coconut oil
Salt for taste
Preparation
Boil water in a sauce-pan
Add mango pieces and seeds
Cover the pan and leave till the mangoes are cooked
Heat another pan and melt the jaggeries
Filter molten jaggery and remove dirt
Add molten jaggery to the cooked mangoes
Add salt and mix the gravy well
Cover the pan and leave till the ingredients boil
Heat oil in a pan
Add mustard seeds and cumin seeds
Once the mustard seeds pop, add curry leaves, red chillies and powdered black pepper
Add this tempering to the thickened mango gravy
