Here’s another ripe mango recipe that I tried out this season, which turned out super delicious – North Indian style ripe mango curry. I’m not used to cooking with ripe mangoes, and so this series of kitchen experiments has been a real eye-opener. And, the family has been loving it! 🙂
I am aware there is a ripe mango curry made in South India that makes use of coconut (not that I have ever tried it out!), but this one is very, very different, at least for me. It makes uses of spices like kasoori methi, fennel, garam masala and coriander powder that are not very common in South Indian cooking.
Like I said before, this curry tastes lip-smackingly delicious, a gorgeous mix of sweet and sour. It goes wonderfully well with rotis, and I think it would make a great accompaniment to pooris as well.
I used this recipe as the base to make this curry, with some variations of my own.
Ingredients (serves 2):
1 large ripe mango (I used a big Banganapally mango)
A small ball of tamarind
2 teaspoons oil
1 teaspoon mustard seeds
1 teaspoon fennel seeds (sombu)
1/2 teaspoon fenugreek (methi) seeds
1 teaspoon cumin seeds (jeera)
1 teaspoon kasoori methi
3-4 dry red chillies
Salt, to taste
A pinch of asafoetida
1/2 teaspoon turmeric powder
Red chilli powder, to taste
1 teaspoon coriander powder
1 teaspoon garam masala
- Soak the tamarind in a little warm water for about 10 minutes. Then, extract a thick paste from it. Keep aside.
- Peel the mango, and chop them into large chunks. Remove as much flesh as you can from the seed, and discard the seed. (Alternatively, you could use the entire seed with the flesh on it in the curry, and suck on it while eating – now, that is an entirely different experience!). Keep aside.
- Heat the oil in a deep-bottomed pan. Add the mustard seeds and allow them to crackle. Now, add the asafoetida, fennel seeds, dry red chillies (broken in half), cumin seeds and methi. Fry for a couple of seconds, ensuring that the seeds do not burn.
- Add the peeled and chopped mangoes, along with about 1/2 cup of water. Let it cook for a minute or two.
- Now, add salt and red chilli powder to taste, garam masala, turmeric powder, and coriander powder. Mix well. Let it cook for a couple more minutes.
- Now, add the tamarind pulp and kasoori methi. Add a little more water at this stage, if you think the curry is too thick. Let it cook for 4-5 minutes. Switch off the gas.
- Serve hot or cold with rotis or pooris.
- If you think the mango is too sour, reduce the quantity of tamarind pulp that you add to the curry.
- If you think the mango is not very sweet, you could add a bit of sugar or jaggery to the curry, while adding the kasoori methi.
- A garnish of finely chopped fresh coriander leaves would also go really well with this curry.
Do you like the sound of this curry? I hope you’ll try it out at home, too!
Would you like to read about the other mango special recipes that I made this season? Here you go!