Wednesday, November 16, 2011

Raw Mango Dry Curry


Small Raw Mangoes - 5
Red Chillies - 4 to 5
Coconut - 1/4 scrapped
Season - Mustard, jeera, asafotedia

  • Slit mangoes slightly on both sides. One end of the mango should be intact.
  • Grind coconut, salt and red chillies to paste adding very little water.
  • Stuff in the ground paste into the mangoes. Reserve the execess paste.

  • In a vessel add little oil and season it.
  • Place the stuffed mangoes and add little oil. Add the execess paste too.
  • Shake the vessel/ stir so that oil gets coated. Cook on low flame with lid closed, stirring in between.
  • Need to ensure the curry is not burnt.
  • Once the mangoes are cooked well, switch off fire and keep it closed for 5 minutes.
  • This is a dry curry and can be served with rice / roti.
This can be done in a microwave. After suffing the mangoes, season it, place the mangoes in a microwave safe bowl and add little oil and cook. Stir in between so that it gets cooked evenly.

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