Ingredients:
Raw Mangoes – 2, peeled and cut into small pieces
Oil – 1/3 cup
Fenugreek Seeds – 1/8 tsp
Mustard Seeds – 1/8 tsp
Cumin Seeds – 1/2 tsp
Onion – 1/2 medium or 1 small, finely chopped
Curry Leaves – few
Red Chilli Powder – 1/2 tsp
Ginger – 1/2 tsp, ground
Garlic – 1/2 tsp, ground
Curd – 1 cup
Besan Flour – 1 tblsp
Sugar – 1/2 tsp
Green Chillies – 3, chopped
Coriander Leaves – handful, chopped
Method:
1. Boil the mangoes in 2 cups of salted water till soft.
2. Heat oil in a pan.
3. Fry the mustard seeds till they splutter.
4. Add fenugreek, cumin, onion and curry leaves.
5. Fry till onions become soft.
6. Add turmeric powder, red chilli powder, ginger, garlic and salt.
7. Fry well.
8. Add 1 cup of water.
9. Whip the curd with gram flour adding 1 cup of water to make a smooth paste.
10. Add it to the pan.
11. Cook for 5 minutes and add mangoes with the water they were boiled in.
12. Add green chillies, sugar and simmer for 20 to 30 minutes on low flame.
13. Add coriander leaves.
14. Stir well.
15. Serve with rice.
