Quick Raw Mango Curry

A delicious tart & spicy curry made with 6 fleshy mango seeds. I had used the mango flesh to make “God Lonche” pickle (Sweet & Sour Mango Pickle) and didn’t want to waste the mango seeds.

Served the curry for lunch with boiled rice, valchi bhaji tel piyav, kaane fry (lady fish fry) and prawn balchao (made by my friend Melville). Lip smacking!!

Ingredients

• 3 raw mangoes, peeled and cut into wedges
• 1” pc. Ginger, shredded
• 2 green chillies, slit
• 3 flakes garlic, chopped
• 1 onion, sliced
• ½ tsp. mustard seeds
• ½ tsp. cumin seeds
• Salt to taste
• 1 tsp. jaggery
• 2 tbsp. oil

Grind to a paste

• 2 tbsp. Bafat masala powder
• 2 to 3 tbsp. coconut

Method

1. Heat oil in a vessel, add the mustard seeds and cumin,
2. When they pop, add the garlic, ginger, chillies and onion and fry till light brown. 
3. Add the masala paste, with the masala water, salt, stir and cook till oil appears on the edges. 
4. Add the raw mangoes and bring to a boil, lower flame and simmer till oil surfaces. 
5. Add jaggery, cook further 2 minutes and take off flame. 
6. Serve hot with plain boiled (steamed) rice. 
7. We had this curry with rice, valchi bhaji (check out my Valchi Bhaji Tel Piyav video) and Kaane fry (Lady fish fry)
8. Was simply awesome!