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