Ripe Mango Curry (Guest Recipe)

#GuestRecipes – This is one of those RARE moments, where I fall in love with a recipe for it’s simplicity and great flavours and instantly pick it up for my blog. I have not done it before, but as a food blogger it is a part of my job to highlight the recipes, which although are quite spectacular but not widely known.

Guest recipes won’t be a regular feature on the blog, unless it is truly fascinating one, deserving the limelight 😊 In future too, if a RECIPE which does manage to cast a spell on the taste buds, comes along my way, will definitely feature it on my blog – of course with due credits to the recipe maker.

Celebrations don’t have to always be pompous and noisy with a lot of expensive splurging of money. Infact, the quiet moments spent with close family and friends are the most memorable ones.

Recently, had the fortune of tasting this hot and piping RIPE MANGO curry and I instantly became a fan the moment I tasted it. It was like a burst of summer flavours. The RIPE mangoes here which are used to make the curry are called #Ambades (in Konkani). They are the locally found variety in Mangalore and Goa. The curry’s combination with simple steamed rice, fried papad and some salad is a match made in heaven.

In these times, bonding with some of your best people with a table laden with mouth-watering delicacies, is like a blessing. Never take people for granted and be grateful for the love of family, is what the last two years have taught me. These simple foods, a great conversation in company of real people ( by real people – I mean not online but face-to-face) is what LIFE is all about.

The curry here is so SIMPLE and yet wonderfully sweet, spicy and tangy. Keeping the season in mind, I found this recipe apt, so you too can try it and you must ! and I am sure you will like it as much as I did.

RIPE MANGO CURRY

Ingredients :

6 ripe (chewing) mangoes Salt to taste Jaggery, to taste

Roast, each separately & grind to a paste
12 red chillies
2 tbsp coriander seeds
1 tsp. cumin seeds
½ tsp. methi seeds
½ coconut
½ tsp. turmeric powder
6 flakes garlic
1″ ginger (do not roast)

Tempering :

1 medium onion, chopped 1 tsp. mustard seeds
Few curry leaves
1 tbsp.oil

Method :

Wash the mangoes and peel carefully.
Put them in a pan with 3 to 4 cups water (or as may be required for the gravy), add the ground masala (spices) and salt and mix well.
Add jaggery and cook till the mangoes are tender.
Heat oil in a small pan and add the mustard seeds and curry leaves and when the mustard seed start spluttering, add the chopped onion and fry till light brown.
Pour onto the curry.
Stir and remove from fire.
Serve hot with steamed rice.