Keri nu Shaak /Mango Curry
INGREDIENTS
2 semi ripe mangoes
1 tsp oil
1 tsp cumin seeds, jeera
½ tsp mustard seeds, rai
1-2 green chillis minced
1 tsp ginger paste
1 tsp coriander cumin powder (dhana jiru)
½ -1 tsp red chilli powder
¼ tsp turmeric powder (haldi,hardar)
⅛ tsp asafetida (hing)
½ -1 cup jaggery (gud, gur) grated or powder
3-4 cups water
1 tbsp fresh coriander or mint chopped
1 - 1½ tsp salt
INSTRUCTIONS
Soak the mangoes in vinegar water for 10-15 minutes. Give it a good wash. Cut the top off.
Slice the mango into chunks with the skin. Don't throw away the stones.
Heat oil in a deep pan over medium heat.
When it’s hot add cumin and mustard seeds.
Add turmeric powder and asafoetida.
Add the mango pieces and the stones, salt and chilli and ginger pastes.
Add water and mix well. Cover the pan.
Let the mango cook over medium to low heat till they are done.
This will take about 20-25 minutes depending on the type of mango.Don’t forget to stir the curry in between so it does not stick to the bottom of the pan.
Add the red chilli powder, dhana jiru and the grated jaggery. Its best to taste the curry at this point so you get an idea how much jaggery you will need.
Cover the pan and let the curry cook till the jaggery melts and the gravy is thick. Some of the cooked mango pulp will come off the skin to make the gravy thick.
Add chopped coriander or mint and serve with hot parathas or khichdi.
Tips:
The more sour the mango, the more jaggery (gur) you will need.That is why I prefer to use slightly ripe mango so I don’t need to use too much jaggery. For this recipe I used only ¼ cup.
When you stir the curry, some of the mango pulp comes off the skin and this makes the curry thick.
Adjust the spices according to your taste.
The colour of the curry will depend on the type of jaggery you use.Dark jaggery will give a dark colour gravy.
MSS Organic Farms:
www.organicjaggery.shop
Recipe channel: www.facebook.com/vaagmeefoods
Join Telegram: https://t.me/organicjaggery
INGREDIENTS
2 semi ripe mangoes
1 tsp oil
1 tsp cumin seeds, jeera
½ tsp mustard seeds, rai
1-2 green chillis minced
1 tsp ginger paste
1 tsp coriander cumin powder (dhana jiru)
½ -1 tsp red chilli powder
¼ tsp turmeric powder (haldi,hardar)
⅛ tsp asafetida (hing)
½ -1 cup jaggery (gud, gur) grated or powder
3-4 cups water
1 tbsp fresh coriander or mint chopped
1 - 1½ tsp salt
INSTRUCTIONS
Soak the mangoes in vinegar water for 10-15 minutes. Give it a good wash. Cut the top off.
Slice the mango into chunks with the skin. Don't throw away the stones.
Heat oil in a deep pan over medium heat.
When it’s hot add cumin and mustard seeds.
Add turmeric powder and asafoetida.
Add the mango pieces and the stones, salt and chilli and ginger pastes.
Add water and mix well. Cover the pan.
Let the mango cook over medium to low heat till they are done.
This will take about 20-25 minutes depending on the type of mango.Don’t forget to stir the curry in between so it does not stick to the bottom of the pan.
Add the red chilli powder, dhana jiru and the grated jaggery. Its best to taste the curry at this point so you get an idea how much jaggery you will need.
Cover the pan and let the curry cook till the jaggery melts and the gravy is thick. Some of the cooked mango pulp will come off the skin to make the gravy thick.
Add chopped coriander or mint and serve with hot parathas or khichdi.
Tips:
The more sour the mango, the more jaggery (gur) you will need.That is why I prefer to use slightly ripe mango so I don’t need to use too much jaggery. For this recipe I used only ¼ cup.
When you stir the curry, some of the mango pulp comes off the skin and this makes the curry thick.
Adjust the spices according to your taste.
The colour of the curry will depend on the type of jaggery you use.Dark jaggery will give a dark colour gravy.
MSS Organic Farms:
www.organicjaggery.shop
Recipe channel: www.facebook.com/vaagmeefoods
Join Telegram: https://t.me/organicjaggery
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