Coorg Mango Curry

• ½ kg jungle mangoes (small and slightly ripened)

Masala 1: Roast to a dark colour the following ingredients andgrind fine:

• 1 tablespoon jeera powder
• ½ teaspoon mustard seeds
• ¼ teaspoon fenugreek seeds

Masala 2:

• 2 tablespoon cooking oil
• ½ teaspoon mustard seeds
• 4-5 curry leaves
• 4-5 garlic chopped
• 1 teaspoon chilli powder
• 1 ½ teaspoon salt
• 4 tablespoon jaggery syrup

Method:

• Skin the mango keep the skin in another bowl and add 200ml water.
• Squeeze the skin of all the juices, keep liquid, throw out the skin. Set aside.
• The whole mango with seed, salt and chilli powder, put into a vessel and cook on low flame.
• Take a small shallow frying pan and heat the oil.
• Season with mustard seeds, curry leaves and garlic.
• Add the sliced onions and the ground masala, stir fry.
• Add this to the mangoes in the vessel.
• Now increase the flame to medium heat and cook for 1-2 minutes, adding the jaggery syrup.
• Mix well and serve.

Mango curry goes well with white rice