I like mangoes a lot , as it is available only during the season. I will make use of it fully. This kurma is easy to make and goes well with rice , idli or dosa.
Mango is the national fruit of India , pakistan and phillipines. It is native to southeast asia , it must be to India as the botanical name is Mangifera Indica . The english word mango originated from the Tamil word Mangai .
Mango is a rich source of Vitamin C and carotene (Vit A ) , Dietary fiber and also essential nutirents like phosphorous and copper are present.
Many recipes can be made using this wonderful fruit , even the raw mango can be eated as it is with chilli powder and salt.
This kurma needs semi ripe mango , even firm and ripe mango can be used.
Semi ripe mango – 1
Oil – 2 tbs
Onion – 1
Tomato – 1
Ginger – 1’’ piece
Garlic – 5 cloves
Cashew – 5
Coriander seeds – 1 tsp
Red chilli – 4
Green chilli - 1
Grated coconut – 1 tbs
Cinnamon – 1 small stick
Cloves – 2
Aniseed – ½ tsp
Cummin – ½ tsp
Pepper corns – 5
Turmeric powder – ¼ tsp
Salt as required
Chop the onion and tomato.
Heat a spoon of oil in a pan , add the cummin , pepper , coriander seeds , aniseeds and fry well.
Now , add the cinnamon stick, cloves , dry chillies and saute for a minute.
Now , add in the cashew and grated coconut , toss once and take off from flame.
Let it cool.
Grind into a fine paste with little water.
Chop the mango into large cubes, so it won’t disintegrate while cooking.
Heat the remaining oil , add the grounded paste and curry leaves , saute for few minutes .
Add about 2 cup of water and let it boil. Add quarter teaspoon of turmeric powder and required salt.
When the gravy boils , add in the mango cubes .
Let it simmer for 5 minutes or more.
Mango gravy is ready to serve.
Serve with Rice , Roti , Idli or Dosa.