Ripe mango curry

Summer is here & the best part is to indulge in mangoes.....wow!!!! mangoes the most popular fruit of the season as you have guessed from the flood of mangoes in the market, there are different varieties of mangoes..
Mangoes brings back nostalgic memories of my childhood in Mangalore. I used to join my friends in the neighborhood climb up mango trees eat raw mangoes sprinkled with chilly powder.....& at other times eat ripe mangoes mostly the lesser known varieties but equally tasty....it was fun in those days!!!.
Today i share a great Mangalorean spicy, tangy & sweet ripe mango curry that is prepared in all homes during summer. You may have it just on its on or serve it with steamed rice...

The mangoes used in the are of a particular variety which are very small in size sweet, tangy & a bit more fibrous than the other varieties, you may use what is available but it should be sweet & tangy.
What i like about this recipe is its ready in few mins & the sweet & sour is perfect for lunch...

  Serves : 5

  Ingredients:

•  Ripe mangoes (small variety )- 10.
• Garlic -4 flakes crushed or minced.
• Peppercorns- 1/2 tsp.
• Byadagi /Kashmiri red chilies- 3.
• Red spicy chilies- 4 or according to your taste.
• Turmeric powder-1/2 tsp.
• Salt to taste.
• Jaggrey 1 marble size or 30 gm.
• Coconut oil-1 tbsp +1 tsp
• Grated ginger-1/2 tsp. 
• 2 cups water. 

Seasoning: 1 tsp mustard seeds, 1/2 tsp jeera /cumin seeds,few curry leaves,2 whole bydagi red chilies.A pinch of asafoetida /Hing
.
Method:

•  Soak the mangoes in water for 1/2 an hour & wash well.
• Soak the red chilies in hot water for 5 min.
• Peel the mangoes & keep the mango skin & the pulp aside.

•  Add the mango skin in 2 cups water as you see in the above pic & remove juice from the mango skin by squeezing it well.

 

• Strain the juice as you see in the above pic..add the grated ginger.
• Grind the red chilies, peppercorns & turmeric to a fine paste & keep aside.
• Heat 1 tbsp oil in a pan garlic saute for a sec.
• Add the ground paste & saute for 2-3 min.
• Add the mango juice, salt, jaggery & bring to a boil.
• Add the mangoes & cook on medium flame till the gravy is thick.(prick the mangoes with a fork once in a while).
• In another pan heat 1 tsp oil add the mustard seeds once it stops crackling add the jeera, garlic,hing,curry leaves & the whole red chilies saute for a sec & pour over the mango curry.
• Mix well & simmer for 5 min & take off the flame.
• Serve it with steamed rice or you may have it just on its on 😋

Note: If the mango is too sweet  add 1/3 cup tamarind juice according to your choice...