Make The Juiciest Curried Mango with Masala, Fenugreek And Curry Leaves

Make The Juiciest Curried Mango with Masala, Fenugreek And Curry Leaves

The classic curried mango is a must-have at Divali celebrations. Sandra follows her mother by skipping the extra step of boiling the mango before currying it. The result is fantastic. The mango soaks up the masala and curry while becoming tender and juicy. Enjoy it down to the seed.

CURRIED MANGO

https://www.facebook.com/watch/?v=619526351797846

Yields: 8 Servings

Total Time: 1 hr 15 mins

INGREDIENTS
  • 6 green mangoes, washed and cut into wedges 
  • 1 ½ tablespoons salt 
  • 1 cup brown sugar 
  • 1 tablespoon curry powder 
  • 1 ½ tablespoons amchar masala 
  • 1 head garlic, grated 
  • 1 hot pepper 
  • 8 to 10 grains methi or fenugreek 
  • 3 tablespoons oil 
  • 8 carapoulay or curry leaves, chopped 
  • 4 ¼ cups water
DIRECTIONS
  1. In a large pot, heat oil on medium-high heat.
  2. Add methi and then, cook until golden-brown, about 5 to 8 minutes.
  3. Add garlic, curry leaves and pepper and then, sauté for 3 minutes.
  4. Add curry and amchar masala. Then, immediately after, add ¼ cup water.
  5. Sauté until water evaporates and a paste forms, about 5 minutes.
  6. Add mango and mix until all of the mango pieces are coated with the curry paste. Then, add sugar and salt.
  7. Add remaining water; this should cover the mango entirely.
  8. Let the mango simmer, uncovered, until the amount of sauce you desire is left in the pot.
  9. Serve with curried corn and roti. Enjoy!