Raw Mango in Coconut Gravy
Ingredients: (serves 2-3)
1 Raw Mango, peeled & cut into 6 pieces.
2 tbsp size pieces of Jaggery
1/3 coconut
1/3 tsp each Rai, Methi, Udad Dal, Hing
1 twig curry leaves
1/3 tsp Haldi
1/2 tsp Red Chilly Powder
1/2 tsp raw rice
Salt to Taste
1-1/2 tbsp Oil.
1 small glass water
Method:
Grind to a smooth paste : Coconut, haldi, red chilly powder & raw rice (rice gives the curry the thick consistency) with some warm water.
Heat oil in an aluminium pan. Season with Rai, Methi, Udad Dal, Hing & Curry leaves. Keep on low flame to ensure it doesn't burn. Add raw mango, stir for 30 seconds, add jaggery, stir for a couple of minutes till jaggery melts, add a glass of water. Bring to a boil. Add Salt & coconut paste. Let it cook on open flame for 4-5 minutes. Serve this yummy tangy curry hot with rice.
REMEMBER, CONSISTENCY SHOULD BE THICK.
1 Raw Mango, peeled & cut into 6 pieces.
2 tbsp size pieces of Jaggery
1/3 coconut
1/3 tsp each Rai, Methi, Udad Dal, Hing
1 twig curry leaves
1/3 tsp Haldi
1/2 tsp Red Chilly Powder
1/2 tsp raw rice
Salt to Taste
1-1/2 tbsp Oil.
1 small glass water
Method:
Grind to a smooth paste : Coconut, haldi, red chilly powder & raw rice (rice gives the curry the thick consistency) with some warm water.
Heat oil in an aluminium pan. Season with Rai, Methi, Udad Dal, Hing & Curry leaves. Keep on low flame to ensure it doesn't burn. Add raw mango, stir for 30 seconds, add jaggery, stir for a couple of minutes till jaggery melts, add a glass of water. Bring to a boil. Add Salt & coconut paste. Let it cook on open flame for 4-5 minutes. Serve this yummy tangy curry hot with rice.
REMEMBER, CONSISTENCY SHOULD BE THICK.
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