- Green Mango - 2 chopped (Don't throw the seeds away. That is the yummiest part of this curry)
- Red Onions - 3 large or 4 medium chopped coarsely.
- Veg. oil or peanut oil - 3 TBSP
- Mustard seeds - 1/2 tsp
- Methi seeds - 1/2 tsp
- Cumin - 1/2 tsp
- Turmeric - a big pinch
- Red chillies - 2 broken
- Curry leaves - a few
- Salt - to taste
- Red chilli powder - 1/2 tsp or more depending on your taste
- Coriander cumin powder (Dhana Jeera powder) - 1 tsp
- Amchur powder (Dry Mango powder) - 1/4 - 1/2 tsp
- Jaggery - 1 lemon size
In a skillet, heat oil. When hot, add mustard seeds. When they splutter, add broken red chillies, curry leaves, cumin, methi seeds. Once they are all done, add onions and saute for 2 - 3 minutes. Add turmeric, some salt and add the chopped mango pieces and the seed. Pour enough water to cover all the veggies and close the lid and walk away. When they are all cooked (about 15 minutes or so), add chilli powder, dhana jeera powder, jaggery, amchur powder and mix well. Let it boil for some time and you can control the thickness at this time if you want. Make it a little watery for serving with rice and thick for serving with rotis. Check for the seasoning and turn off the heat. Serve with Chapathis, rotis and even plain rice.
My friend's mom didn't use amchur powder. She used to use lime juice / lemon juice since the mango we get here in U.S are not that sour. I don't want to mix up the flavors of mango with lemon/lime and hence started using the amchur powder.
Happy Cooking!! Pin It