Ripe Mango Curry
A traditional and delicious sweet and sour ripe mango curry cooked in yogurt and coconut gravy usually made on festivals and goes well with rice.
Servings: 8 people
Calories: 198kcal
Ingredients
- 2 mangoes ripe peeled and cut into 1 inch
- 3 green chilies
- 3 cups yogurt
- 2 cups shredded coconut
- 1 tsp red chilly powder
- ½ tsp turmeric powder
- 1 tsp cumin seeds
- 1 spig curry leaves
- 1 tsp mustard seeds
- 1 dried red chilies
- ¼ tsp fenugreek seeds
Instructions
- Take a deep bottomed pan or clay pot and boil 2 cups water with green chilies and cut mangoes
- Add the turmeric and chilly powder and salt to taste
- Keep cooking till the mangoes are well cooked
- Grind coconut with yogurt and cumin seeds
- Reduce flame and add the ground coconut and take care that it does not curdle.
- Add the curry leaves. Switch off flame
- Temper with mustard, fenugreek, dry red chilies, and curry leaves.
- Enjoy with Rice! It is an absolutely
Nutrition
Serving: 55g | Calories: 198kcal | Carbohydrates: 23g | Protein: 9g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 143mg | Potassium: 280mg | Fiber: 3g | Sugar: 20g | Vitamin A: 576IU | Vitamin C: 26mg | Calcium: 97mg | Iron: 1mg
