chanacha manga curry

Chanacha manga curry

 

This curry as the name indicates is best with the mangoes that are starting to ripe (chanacha manga). You can use this for at least a month, if it is kept in dry glass bottles in the fridge.

Ingredients

• Chanacha manga (cut into rectangular pieces)-2 ½ cups (about 2 medium size mangoes)
• Salt to taste
• Sesame oil /gingelly oil-2 tbsp.
• Mustard-1tsp.
• Fenugreek seeds-1/2 tsp.
• Curry leaves-2 sprigs
• Kashmiri chili powder-1 ½ tbsp.
• Turmeric powder-1tsp.
• Asafeotida powder a pinch
• Jaggery -1tbsp.
• Boiled water -2 cups

Method

• Peel the mangoes, cut into rectangular pieces, add enough salt and keep aside.
• In a wok heat oil, pop mustard seeds and fenugreek seeds.
• Add curry leaves and switch off the stove.
• Now add chili powder, turmeric powder and asafoetida  powder and switch the stove on again in a low flame.
• Sauté for 2 to 3 minutes, add jagerry and the cut mangoes.
• Mix it well and add boiled water and cook it till the masalas are coated well on the mangoes.
• When it cools down transfer it into an airtight dry bottle. 
• Serve it with plain rice, kanji or boiled tapioca etc.