Regular readers of this site will no doubt have seen (and hopefully tried out) Nimi Chengappa’s (in picture) delicious crab curry recipe. Here she shares her recipe for Kaad Maange curry that had Chef Thomas Zacharias of Bombay Canteen smacking his lips. He  featured it in a National Geographic Traveller Magazine list of his Top Ten dishes to get packing for!

KaadMaange Curry (Wild Mango Curry)

Ingredients:

1kg wild mangoes,peeled  but whole

1 onion, finely sliced

1 tsp garlic/ginger paste

4 green chillies

1/2 tsp turmeric

1 tspchilli powder

1 tsp dark roasted methi/mustard/jeera powder (equal portions, roasted separately and ground together)

4 cubes of jaggery (400 gms)

Salt to taste

Curry leaves

Method:

Place the mangoes in a deep vessel, add all the remaining ingredients and enough water to just cover the mangoes.Cover and cook until the mangoes have given off their juices and the curry has thickened nicely.