Raw mango curry
In India, summer is the season of mangoes. Ripe or raw we just love them. This tangy, sweet and sour recipe I learnt from my mom makes a great accompaniment with steamed rice. It gets even better when served with some papad.
Ingredients
Method
- Pressure cook Bengal gram dal with enough water and keep aside.
- In a wok, heat oil and put mustard, fenugreek seeds, curry leaves and asafetida.
- Once the mustard splutters, add onion and green chillies. Fry onion till brown.
- Add mango pieces, turmeric powder and salt. Add half cup of water and cook them till soft.
- Add the cooked dal, jaggery and sambar powder. Add some more water and cook for 5 minutes.
- If the mango is very sour increase the jaggery content.
- Serve hot with steamed rice.