Cooking Instructions
- 1
Heat a pan,add one drop of oil, coriander seeds,byedgi chillies and saute for a minute.
- 2
In a mixie jar,add grated coconut,green chilli,ginger,garlic,sauted byedgi chillies, coriander seeds,1tsp red chilli powder (optional)for spiciness.add water and make a paste.add 1tbspn rice flour to the ground masala and make a smooth paste.
- 3
Heat a wok,add ghee, mustard seeds,let it splutter,add Fenugreek seeds, curry leaves, turmeric and add the raw mango pieces and saute for 2minutes. Add half cup of water and close wdh a lid..let it cook for 5minutes.
- 4
Add jaggery and the ground paste..adjust the curry consistency as u prefer.nor thick nor too thin..add salt and bring one boil.
- 5
Garnish wdh coriander leaves.
- 6
Raw mango curry is ready to serve wdh hot rice,batatyachya kachrya,pickle and papad.
- 7
Note:- we have added rice flour to the ground paste so that it doesn't split in the gravy and u get a creamy smooth texture to the curry. The raw mango have used was not very sour so have added 1raw mango divided in 8pieces..
- 8
U can use corn flour instead of rice flour too.
- 9
If ur mango is very sour try to add few pieces only and consump as soon as done. Or add in while reheating..
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