My visit to Bangalore this year was spent catching up on all my favourite childhood recipes made to order by my Mum . During summer in Mangalore, the market would be flooded with all kinds of mangoes and the kaat or country mango was always destined for the Sweet Mango Curry, which I loved. I would sit at the table for hours gnawing on the fibrous fruit and savouring the thick, aromatic curry. It is quick and easy to prepare and one cannot help smacking one’s lips in anticipation of yet another tradional favourite.
10 country mangoes, skinned; 3 dry, red chillies broken into pieces; large sprig curry leaves; lime sized ball of tamarind soaked in 1 cup water for 15 minutes; jaggery or brown sugar to taste; 2 tbsp oil for cooking. and a pinch of salt.
Soak the mango skins in 1 cup water for 15 minutes and squeeze all the juice out. Discard the skins. Heat oil in a deep pan. Add mustard seeds. When they splutter add the curry leaves and stir fry a minute. Next throw in the broken pieces of dried red chilli and stir till crisp and colour intensifies. Add the tamarind water, the mango water and the peeled mangoes with the jaggery to taste and a pinch of salt. Bring to the boil, lower flame and simmer till thick. Can be eaten plain or with rice. Either way, this is one dish guaranteed to warm the cockles of your heart.
Learn how to cook a traditional Indian meal using recipes that have been inherited from my great-grandmother.
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