Ingredients
- 1 CUP PEELED AND SLICED KAIRI OR GREEN MANGO PLUS A FEW THIN SLICES TO GARNISH
- 2 CUPS SHREDDED WHITE MEAT OF COCONUT
- 8 RED KASHMIRI OR BEDGI CHILLIES STALKS AND SEEDS REMOVED
- 1 TEASPOON CORIANDER SEEDS
- 1 TEASPOON CUMIN SEEDS
- 1/2 TEASPOON FENUGREEK SEEDS
- 1 TEASPOON BLACK GRAM
- 2 GREEN CHILLIES STALKS REMOVED
- 1/2 TEASPOON TURMERIC POWDERED
- JAGGERY AND SALT TO TASTE
- FOR THE TEMPERING
- 2 TABLESPOONS VEGETABLE OR COCONUT OIL
- 1 TEASPOON BLACK MUSTARD SEEDS
- 1/4 TEASPOON FENUGREEK SEEDS
- 1/2 TEASPOON BLACK GRAM
- PINCH ASAFETIDA
Instructions
- TOAST THE RED CHILLIES, BLACK GRAM, CORIANDER, CUMIN, FENUGREEK SEEDS IN A DRY PAN ON MEDIUM ABOUT 3 MINUTES. COOL AND GRIND TO A FINE POWDER.
- ADD THE COCONUT, TURMERIC AND GREEN CHILLIES AND GRIND TO A SMOOTH PASTE. ADD A LITTLE WATER IF REQUIRED.
- HEAT OIL IN A PAN ON A HGH FLAME. ADD MUSTARD AND FENUGREEK SEEDS. THEN ADD BLACK GRAM SEEDS AND ASAFETIDA. COOK ABOUT 1 MINUTE UNTIL THEY SIZZLE AND RISE TO THE TOP.
- ADD THE GREEN MANGO AND 1 CUP OF WATER. SIMMER UNTIL MANGO PIECES ARE SOFTENED.
- ADD GROUND COCONUT MASALA AND SALT TO TASTE. ADD JAGGERY IF REQUIRED. GARNISH WITH A FEW RAW SLICES OF RAW MANGO.
- SERVE WITH BOILED WHITE BASMATI RICE.
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