The wet market is overflowing with all kinds of mangoes now, mostly raw. Ripe ones are ridiculously expensive so we just eat them as is without bothering to waste even a morsel making any drinks or dessert out of it 😀

Here is what I made with some nice and tangy raw mangoes.

Pacha Manga Curry

Pacha Manga Curry-Manga Curry

Serves 2 Ingredients: Raw mangoes - 1 cup, cubed Chilli powder - 1 tsp Turmeric powder - a pinch Salt - to taste Grind well together: Coconut - ½ cup Jeera - 1 tsp Turmeric powder - one pinch For tempering: Mustard seeds - ¼ tsp Fenugreek seeds - ½ tsp Curry leaves - 1 sprig Dry red chillies - 3 Oil - 1 tbsp

How to make Manga Curry:

  1. Close the lid and cook the mangoes in some water by adding turmeric and chilly powder, till they are tender.

  2. Add the ground coconut and jeera mixture to this with some more water and bring to boil keeping the kadai open. Cook till the raw smell leaves the curry.

  3. Temper the mustard, fenugreek, curry leaves and chillies and add to the above curry before removing from fire.

Note: if the mangoes are not sour enough, use some tamarind paste to increase the flavour. I used fresh raw mangoes that were sour enough so didn’t need to do that.

The wet market is overflowing with all kinds of mangoes now, mostly raw. Ripe ones are ridiculously expensive so we just eat them as is without bothering to waste even a morsel making any drinks or dessert out of it 😀

Here is what I made with some nice and tangy raw mangoes.

Pacha Manga Curry

Pacha Manga Curry-Manga Curry

Serves 2 Ingredients: Raw mangoes - 1 cup, cubed Chilli powder - 1 tsp Turmeric powder - a pinch Salt - to taste Grind well together: Coconut - ½ cup Jeera - 1 tsp Turmeric powder - one pinch For tempering: Mustard seeds - ¼ tsp Fenugreek seeds - ½ tsp Curry leaves - 1 sprig Dry red chillies - 3 Oil - 1 tbsp

How to make Manga Curry:

  1. Close the lid and cook the mangoes in some water by adding turmeric and chilly powder, till they are tender.

  2. Add the ground coconut and jeera mixture to this with some more water and bring to boil keeping the kadai open. Cook till the raw smell leaves the curry.

  3. Temper the mustard, fenugreek, curry leaves and chillies and add to the above curry before removing from fire.

Note: if the mangoes are not sour enough, use some tamarind paste to increase the flavour. I used fresh raw mangoes that were sour enough so didn’t need to do that.