Most of you might have tried inji curry (ginger curry), mango curry and dates pickle as well. But the combination of all three makes an excellent side dish for your lunch. Here is the recipe of Mangayinchi enthapazham curry or the mango ginger dates curry.
50 gms mango ginger (curcuma amada)
30 gms dates (cut into small pieces)
30 gms shallots
4 cloves garlic
2 green chilies
1 tsp Kashmiri chilli powder
¼ tsp cumin and fenugreek (roasted and powdered together)
½ tsp asafetida
Salt as required
25 gms Maggi coconut milk powder
1 tsp coconut oil
½ tsp mustard seeds
2 dried chillies
2 bunches curry leaves
Finely chop the mango ginger, shallots and garlic.
Heat coconut oil in a pan and splutter the mustard seeds.
Add dried chillies and curry leaves. Roast them well.
Into the same oil, add the chopped mango ginger, shallots and garlic.
Into it add the dates and Kashmiri chili powder. Mix well.
Mix 1 table spoon Maggi coconut milk powder in half cup water. Pour this into the mango ginger mix.
Allow this mixture to cook well.
Now add the cumin €“ fenugreek powder, asafetida and salt as required.
Mix 2 table spoons Maggi coconut milk powder in ¼ cup water and add it into the dish.
Turn off the flame as soon as the curry begins to bubble up.
This is an excellent dish to be served on a sadya platter instead of the traditional inji curry prepared using roasted coconut paste.