Mango Ginger Yogurt Curry

I make mango curry three four different ways. I will be sure to post all of the recipes. This sweet and sour yogurt curry is out of this world and goes very well with plain white Basmati Rice.


You can use raw mango, ripe mango or half ripe mango for this curry. You simply can not go wrong with this recipe. You can modify the taste to your liking. If you want it sour you can use raw mango, if mangoes are not sour, you can add lemon or lime juice or mango powder. Just be sure to use the fiber free mangoes for this.


This time I used ripe but firm mangoes this time and as you know it is impossible to get sour mangoes in America, so I did use lemon juice.



This recipe yields ~8 servings.



Ingredients:


* 2 medium size mangoes, peeled and chopped in to small cubes


* 4 cups of plain yogurt whisked/churned with 4 cups of water to make buttermilk
(I used homemade yogurt (recipe on this blog) but you may use 32 oz container of plain yogurt from your local grocer, if you want to make this curry in a hurry)


* 1/4 cup of Besan ((gram flour)


* 1 teaspoon of Fenugreek seeds


* 2" piece of tender ginger finely sliced


* 4-5 pods of red chilies (fresh or dry)


* 2-3 green chilies, chopped


* 2 tbsp cooking oil


* 1 tsp black mustard seeds


* 1 tsp cumin seeds


* 6 cloves


* 10 black pepper corn


* 1/2 teaspoon of asafetida


* one sprig of fresh or dried curry leaves (I did not have any :( so I did not use it this time)

* 1 tsp turmeric powder


* 1 tsp of cayenne pepper powder


* 1 tsp of paprika powder


* 1/2 tsp of ground black pepper


* 1 tbl spoon of coriander powder


* 1 tsp of cumin powder


* Salt to taste


* 2 tsp of sugar or to taste


* 2 tbl of lemon or lime juice or to taste


* 1/4 cup of cilantro leaves finely chopped


* Plain white cooked Basmati rice to serve the curry with




Method:


* Peep and chop mango into small cubes, set aside.


* Whisk the besan into buttermilk, until smooth.


* Add whole fenugreek seeds to this and set aside.


* Heat the oil in a large pan.


* Add cumin and mustard seeds to heated oil.


* When these crackle, add asafetida, immediately followed by cloves, and peppercorn.


* Add curry leaves, when these emit nice lemony flavor add chopped mango, red chili pods, ginger and chopped green chilies.


* For variation you can saute and brown one finely chopped small red onion and few clove of chopped garlic before adding the mangoes to heated oil tempering. (I did not add these this time)


* Add cayenne pepper powder and saute mangoes these for 1 min.


* Pour in the besan and buttermilk mix, salt and rest of the dry spices.


* Mix well.


* Turn the heat to medium and let the curry cook with occasional stirring for about 15-20 min, until fenugreek seeds become soft and curry has smooth consistency.
You can add some more water if you like to keep little dilute consistency.


* Add sugar and lemon juice.


* Cook for another 1-2 min.


* Turn the heat off.


* Garnish with cilantro.


* Serve hot with plain white rice.




Recipe and Photographs by Surekha.

Surekha