Yet another mango season is here and it is time to make the best out of it. We know you just love having raw mangoes sliced with some salt and chili powder. But save one of them to make this absolutely mouth-watering traditional curry recipe. A ladle full of this hot and sour green curry and will no longer seek any other side dish.
Ingredients
1 raw mango, peeled and cut into small pieces
1 cup grated coconut
3 green chilies, slit
2 dried red chilies
½ tsp cumin seeds
4 cloves of garlic
1 tsp turmeric powder
¼ tsp pepper powder
½ tsp mustard seeds
½ tsp fenugreek seeds
1 sprig curry leaves
Coconut oil as required
Salt as required
Preparation
Grind grated coconut, cumin seeds, and garlic together to a fine paste
In a saucepan, add the mango pieces along with 1 cup water, green chilies, turmeric powder, pepper powder, fenugreek seeds, and salt and cook
When the mango pieces are cooked, add the previously ground coconut paste to it
Stir well, add water as required
Remove from heat when the curry starts to boil
Heat oil in another pan, splutter mustard seeds in it
Add red chilies and curry leaves to the pan and saute well
When the chilies start to change color, turn off the stove and pour this on top of the mango curry
Serve with rice for lunch
