- Marinate the mango pieces with remaining ingredients numbered 1. Set aside for 30
- Combine all the ingredients numbered 2 in a vessel. Crush well using your fingers (njeruduka). Add the spice powders numbered 3. Mix well. Add thin coconut milk and marinated mango pieces. Cook covered for about 15 minutes until the mango pieces turn soft and gravy is medium thick.
- Add more coconut milk, if it is very thick. Once done, add 1/4 cup thick coconut milk. Cook for a minute over low heat and switch off.
- Heat 1 tbsp coconut oil in a small pan over medium-high heat. Fry dried red chilies and shallots until golden.
- Add curry leaves and fry for a few seconds. Pour this seasoning over the gravy. Serve after 30 minutes.
Kacche aam ki sabji tastes savory and can be eaten with chapatis or rice
Raw Mango Curry
#myrecipe
By Shalini Mathur
Dec, 27th
715
Servings
4 persons
Cook Time
30 minutes
Ingredients
15
- 17
Ingredients
- Raw mango
- Turmeric powder – 1/4 tsp
- Chilly powder – 1/2 tsp
- Salt – To taste
- 2. Onion – 3/4 – 1 cup
- Ginger – 1 tsp, thinly sliced
- Green chilies – 3, slit
- Curry leaves – A few
- Vinegar – 1 tsp
- Coconut oil – 2 tsp
- Coriander powder – 2 tsp
- Garam masala / fennel powder – A tiny pinch
- Thin coconut milk – 2 – 3 cups
- Thick coconut milk – 1/4 cup
- Coconut oil – 1 tbsp
- Dried red chilies – 2, broken
- Shallots – 3 – 4, thinly sliced
Instructions
Notes/Tips
Serve after half hour and can take amount as per the serving required
