Mangalorean Ripe Mango Curry

Ingredients

• 8 – 10 Mangoes, Small, Ripe &Wild
• 2 tablespoons Oil
• A sprig of Curry Leaves
• ½ tsp Turmeric Powder
• 10 – 12 Peppercorns
• 1/2 teaspoon Fenugreek Seeds
• 5 Chillies, Whole Dried Red
• 1/2 teaspoon Mustard Seeds
• 1 teaspoon Coriander Seeds
• 1 teaspoon Cumin Seeds
• 3 – 4 Cloves Garlic
• 1 inch Ginger piece
• 1 Onion medium, sliced, approx 1/2 cup
• 2 tablespoons Jaggery
• 2 tablespoons Tamarind, Juice
• 3/4 cup Water, divided
• 1/2 teaspoon + 1/8 tsp Salt

Steps

1. Peel the mangoes and set aside. Squeeze the mango skins and collect all the juice in another bowl.
2. In a pan, dry roast peppercorns, fenugreek seeds, red chillies, mustard seeds and cumin seeds till a sweet, nutty aroma releases. This should take 3-4 minutes. Be careful to roast the spices on a slow flame, so as not to burn the spices.
3. Grind together the roasted spices, garlic, ginger and onions with 1/4 cup of water till smooth.
4. Heat oil in a pan and add curry leaves. Once they start spluttering add the ground mixture along with turmeric. Saute this paste for 8-10 minutes till you start seeing drops of oil on the sides.
5. Add mangoes, juice from the skins, the remaining 1/2 cup of water, jaggery and salt. Bring this to a boil and simmer for 5-10 minutes till the gravy thickens slightly. Taste and add more tamarind or jaggery as required.
6. Serve hot with some steamed rice and a dollop of ghee.