Ingredients:
2 large (400g) unripe mangoes - cut into thick and large pieces and keep the seeds to be added inside too)
1 tbsp chilly powder (made from dried red chillies - can also use chilly flakes if you like)
5 shallots (100g) - sliced
1/2 inch ginger - sliced into thin stripes
1 tsp mustard seeds
1 tsp fenugreek/halba seeds
20g tamarind/assam - mixed with 2 tbsp water and extract thick juice
1/2 tbsp brown sugar
2-3 stalks of coriander leaves - sliced into 1/2 inch pieces
3 tbsp olive oil
salt to taste
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Preparation:
When oil is heated, saute the shallots and ginger to soften for about 3 mins.
Add in the mustard and fenugreek seeds and stir.
Once the mustard seeds starts to pop, Add the mangoes, sugar, salt, tamarind juice and 1 cup of water.
Stir all together and when the gravy thicken ups, off the heat.
Lastly, stir in the coriander leaves.
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