Aloo Aam ki Sabji, a spicy raw mango and potato curry. Mango Potato Curry

Ingredients

• 3 no. Green chillies (less spicy & roughly chopped)
• 2 inch Ginger (peeled & sliced)
• Salt to taste
• 3 heaped tbsp Mustard oil
• 4-5 no. Fenugreek seeds, methi dana
• ½ tsp Fennel seeds
• ½ tsp Cumin seeds
• ½ tsp Nigella seeds
• ½ tsp small Mustard seeds
• Prepared ginger green chilli paste
• 4 large Potatoes (peeled & roughly diced)
• Prepared curd mixture
• 3 medium Raw mangoes (peeled & roughly chopped)
• ⅓ cup Water
• 2 tbsp Jaggery
• Salt to taste
• 1 tbsp Jaggery
• 1 cup Water
• ½ cup Curd, beaten, curd (yogurt)
• 1 tsp Turmeric powder
• 2 tsp Degi red chili powder, Degi Lal Mirch Powder
• 2 tsp Coriander powder
• A pinch of asafoetida, asafoetida
• 3 no. Green chillies (less spicy & cut into diagonally)
• 1 inch Ginger (peeled & Juliennened)
• Coriander sprig, coriander leaves

Steps

1. In a mortar pestle, add green chillies, ginger, salt to taste and grind it into coarse paste.
2. Keep it aside for further use.
3. In a handi, add mustard oil, once it’s smoky hot, add fenugreek seeds, fennel seeds, cumin seeds, nigella seeds, small mustard seeds, prepared ginger green chilli paste and saute it for a minute.
4. Add potatoes, give it a good mix and cover it with a lid and cook it for 7-8 minutes on medium flames.
5. Add prepared curd mixture and cook it for a while until oil is separated from the masala.
6. Add raw mangoes, water, jaggery and simmer it for another 5-6 minutes.
7. Finish it with salt to taste, jaggery and mix it well.
8. Transfer it to a serving dish, garnish it with green chillies, ginger and coriander sprig.
9. Serve hot with roti.
10. In a bowl, add water, curd, turmeric powder, degi red chili powder, coriander powder, a pinch of asafoetida and give it a good mix. Keep it aside for further use.