Very delicious yet easy to prepare, this recipe I found in one of the very old Mangalorean recipe book. This dish is prepared atleast once a year during the mango season in most of the Mangalorean homes. Speciality of this recipe is that, the mango is not chopped into pieces but is used whole with only the skin being peeled. It is very yummy to chew the flesh from the mango which gets the extra taste from the gravy. Unlike the other Mangalorean gravies which have coconut as the main base, this gravy is coconut free.
Mangoes – 6 ripe
Jaggery – according to taste
Salt – according to taste
Mustard seeds – 1 tsp
Dry red chillies – 4
Turmeric powder- ½ tsp
Onion – 1
Garlic cloves – 4
Jeera seeds – 1 tsp
Peppercorns – 4
Wash the mangoes well with water. Cut the stem of the mango, then gently peel the skin of the mangoes and keep peeled mangoes aside in a vessel.
Do not discard the peeled skin, scrape the flesh from the inner side of the mango skin with a spoon.
Traditionally the mango skins are immersed in clean water for around five minutes and then squeeze the mang skins well in water and discard the skins. This can be done with home grown mangoes as they are peticide free.
Transfer the water squeezed from the mango skin to a container and add the deskinned mangoes to it. Add three cups of water to it and boil well.
Grind all the masala ingredients to a fine paste with a little water and add it to the boiled mangoes.
Add jaggery and salt according to your taste. Care should be taken while adding mangoes, as the sweeness of mangoes may vary.
Take one good boil. Season in coconut oil with mustard seeds and garlic cloves.
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