Mango in a Yogurt Gravy


  • 1 large semi-ripe mango
  • 1/4 tsp turmeric powder
  • 1 tbsp thinly sliced shallots
  • 2 small thai green chilies
  • 1 tbsp thinly chopped ginger
  • Salt to taste
  • 1.5 cups yogurt
  • For the garnish
  • 1 tsp oil
  • 1/2 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • 1/4 tsp fenugreek seeds
  • 1 tbsp diced shallots
  • 2 dry red chilies
  • a few curry leaves

Method(How to Cook)

Skin and dice the mango into very small pieces. In a saucepan, place the mango pieces, shallots, slit green chilies, ginger, turmeric powder and salt, and pour just enough water to cover the ingredients.

Cook covered till the water is boiling, remove the cover and cook it on medium heat till the mango pieces are really soft, and most of the water is gone. Mash the mango pieces with the back of a heavy wooden spoon to break up the pieces.

Reduce the heat to the lowest flame, and pour the yogurt into the saucepan. Stir well to combine the mashed mango pieces with the yogurt. Keep stirring till the gravy is heated through, don’t let it boil. Remove from the heat.

In a small frying pan, heat oil and add the mustard seeds. When they start to splutter, add the cumin and fenugreek seeds and fry for a few seconds. Add the shallots, curry leaves and red chilies and fry till the shallots are brown. Pour this over the prepared mango-yogurt gravy and mix well.

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