Ingredients
The following ingredients have 4 Servings
- 3 ripe, sweet mangoes
- 1 cup full fat coconut milk ((If you're using fresh coconut milk, use two cups of the first extraction and skip adding any water.))
- 2 dry red chili peppers ((like arbol or Kashmiri chillies))
- 1 1/2 tsp mustard seeds
- 1 tsp vegetable oil
- ¼ tsp asafetida ((hing, optional))
- 1/4 tsp turmeric
- 1 sprig curry leaves
- 2 tsp sugar ((grated jaggery is a more authentic ingredient here-- use it instead of sugar if you have it))
Instruction
- Grind together the coconut milk, 1/2 cup of the mango flesh, chillies and 1/2 tsp mustard seeds. Set aside.
- Heat the oil and add the remaining mustard seeds. When they sputter, add the curry leaves, turmeric and asafetida, if using.
- Add the mangoes and the ground coconut milk paste. Add a cup of water and stir the jaggery or sugar. Add salt to taste.
- Heat through until the coconut milk barely simmers. Turn off the heat and serve hot or warm with rice.
