In ¼ teaspoon oil roast separately:
6 red chillies
1 ½ teaspoon coriander seeds
1 heaped teaspoon black gram dal
1 teaspoon fenugreek/methi seeds
½ coconut, grated
¼ teaspoon turmeric powder
2 green mangoes, peeled and cut into pieces
2 cups water
2 tablespoons jaggery
1 teaspoon cooking oil
6 garlic cloves, crushed with skin.
- Grind the roasted ingredients with the coconut and turmeric powder till fine. Add
water when grinding as and when required.
Boil the mango in 2 cups water.
- Add jaggery. After mango is cooked, add the ground masala and salt to taste. Add
water if too thick so as to get the required consistency. Boil.
To season: Heat oil and sauté garlic till brown and pour over the curry. Can also season with mustard and curry leaves if not using garlic.
Serve with rice.