Yeh dil Mango more!

Deccan Chronicle.  | Remya Scaria

Lifestyle, Food and Recipes

Actress and model Harshika Poonacha shares a traditional Coorg Mango Curry recipe.

Harshika Poonacha
  •  ½ kg jungle mangoes (small and slightly ripened)
  •  For first masala: Roast the following ingredients to a dark colour and grind finely. 
  •  1 tbsp jeera powder
  •  ½ tsp mustard seeds
  •  ¼ tsp fenugreek seeds
  •  ½ kg jungle mangoes (small and slightly ripened)
  •  For first masala: Roast the following ingredients to a dark colour and grind finely. 
  •  1 tbsp jeera powder
  •  ½ tsp mustard seeds
  •  ¼ tsp fenugreek seeds
  •  2 tbsp cooking oil
  •  ½ tsp mustard seeds
  •  4-5 curry leaves
  •  4-5 garlic chopped
  •  1 tsp chilli powder
  •  2 tbsp cooking oil
  •  ½ tsp mustard seeds
  •  4-5 curry leaves
  •  4-5 garlic chopped
  •  1 tsp chilli powder
  •  2 tbsp cooking oil
  •  ½ tsp mustard seeds
  •  4-5 curry leaves
  •  4-5 garlic chopped
  •  1 tsp chilli powder
  •  1-½ teaspoon salt
  •  2 tbsp cooking oil
  •  ½ tsp mustard seeds
  •  4-5 curry leaves
  •  4-5 garlic chopped
  •  1 tsp chilli powder
  •  1-½ teaspoon salt
  •  2 tbsp cooking oil
  •  ½ tsp mustard seeds
  •  4-5 curry leaves
  •  4-5 garlic chopped
  •  1 tsp chilli powder
  •  1-½ teaspoon salt
  •  4 tbsp jaggery syrup
  •  2 tbsp cooking oil
  •  ½ tsp mustard seeds
  •  4-5 curry leaves
  •  4-5 garlic chopped
  •  1 tsp chilli powder
  •  1-½ teaspoon salt
  •  4 tbsp jaggery syrup
  • Skin mangoes. Keep the skin in another bowl and add 200 ml water.
  • Squeeze the skin of all the juices, keep liquid, throw out the  skin. Set aside.
  • Put mangoes with its juices in a vessel and cook on a low flame with salt and chilli powder. In a small, shallow frying pan, heat oil, add mustard seeds, curry leaves and chopped garlic. Add sliced onions and the ground masala, stir fry.
  • Add this dry mixture to the mangoes in the vessel. Now, increase flame to medium heat and cook for one to two minutes, adding jaggery syrup.
  • Mix well and serve.
  • Skin mangoes. Keep the skin in another bowl and add 200 ml water.
  • Squeeze the skin of all the juices, keep liquid, throw out the  skin. Set aside.
  • Put mangoes with its juices in a vessel and cook on a low flame with salt and chilli powder. In a small, shallow frying pan, heat oil, add mustard seeds, curry leaves and chopped garlic. Add sliced onions and the ground masala, stir fry.
  • Add this dry mixture to the mangoes in the vessel. Now, increase flame to medium heat and cook for one to two minutes, adding jaggery syrup.
  • Mix well and serve.
  • Skin mangoes. Keep the skin in another bowl and add 200 ml water.
  • Squeeze the skin of all the juices, keep liquid, throw out the  skin. Set aside.
  • Put mangoes with its juices in a vessel and cook on a low flame with salt and chilli powder. In a small, shallow frying pan, heat oil, add mustard seeds, curry leaves and chopped garlic. Add sliced onions and the ground masala, stir fry.
  • Add this dry mixture to the mangoes in the vessel. Now, increase flame to medium heat and cook for one to two minutes, adding jaggery syrup.
  • Mix well and serve.
  • This mango curry goes well with fluffy, white rice. 
  • Skin mangoes. Keep the skin in another bowl and add 200 ml water.
  • Squeeze the skin of all the juices, keep liquid, throw out the  skin. Set aside.
  • Put mangoes with its juices in a vessel and cook on a low flame with salt and chilli powder. In a small, shallow frying pan, heat oil, add mustard seeds, curry leaves and chopped garlic. Add sliced onions and the ground masala, stir fry.
  • Add this dry mixture to the mangoes in the vessel. Now, increase flame to medium heat and cook for one to two minutes, adding jaggery syrup.
  • Mix well and serve.
  • This mango curry goes well with fluffy, white rice. 
  • Ingredients  

    •  ½ kg jungle mangoes (small and slightly ripened)
    •  For first masala: Roast the following ingredients to a dark colour and grind finely. 
    •  1 tbsp jeera powder
    •  ½ tsp mustard seeds
    •  ¼ tsp fenugreek seeds

     For second masala: 

    •  2 tbsp cooking oil
    •  ½ tsp mustard seeds
    •  4-5 curry leaves
    •  4-5 garlic chopped
    •  1 tsp chilli powder
    •  1-½ teaspoon salt
    •  4 tbsp jaggery syrup

    Method

    • Skin mangoes. Keep the skin in another bowl and add 200 ml water.
    • Squeeze the skin of all the juices, keep liquid, throw out the  skin. Set aside.
    • Put mangoes with its juices in a vessel and cook on a low flame with salt and chilli powder. In a small, shallow frying pan, heat oil, add mustard seeds, curry leaves and chopped garlic. Add sliced onions and the ground masala, stir fry.
    • Add this dry mixture to the mangoes in the vessel. Now, increase flame to medium heat and cook for one to two minutes, adding jaggery syrup.
    • Mix well and serve.
    • This mango curry goes well with fluffy, white rice. 

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