Ingredients (Serves 8)
1. Raw mango (chanacha/vilanja manga preferred (raw mango that is about to ripe)) – 1.5 cup, peeled and cut into pieces
Turmeric powder – 1/4 tsp
Chilly powder – 1/2 tsp
Salt – To taste
2. Onion – 3/4 – 1 cup
Shallots – 5, sliced
Ginger – 1 tsp, thinly sliced
Green chilies – 3, slit
Curry leaves – A few
Vinegar – 1 tsp
Coconut oil – 2 tsp
Salt – To taste
3. Turmeric powder – 1/4 tsp
Chilly powder – 1 – 1.5 tsp
Coriander powder – 2 tsp
Garam masala / fennel powder – A tiny pinch
4. Thin coconut milk – 2 – 3 cups
5. Thick coconut milk – 1/4 cup
6. Salt – To taste
To season
7. Coconut oil – 1 tbsp
Shallots – 3 – 4, thinly sliced
Dried red chilies – 2, broken
Curry leaves – A few
Method
1. Marinate the mango pieces with remaining ingredients numbered 1. Set aside for 30
2. Combine all the ingredients numbered 2 in a vessel. Crush well using your fingers (njeruduka). Add the spice powders numbered 3. Mix well. Add thin coconut milk and marinated mango pieces. Cook covered for about 15 minutes until the mango pieces turn soft and gravy is medium thick. Add more coconut milk, if it is very thick. Once done, add 1/4 cup thick coconut milk. Cook for a minute over low heat and switch off.
3. Heat 1 tbsp coconut oil in a small pan over medium-high heat. Fry dried red chilies and shallots until golden. Add curry leaves and fry for a few seconds. Pour this seasoning over the gravy. Serve after 30 minutes.
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