KERI NU SHAAK/MANGO CURRY
A simple and yet very tasty curry that is made from semi ripe mangoes. Usually served with parathas or khchdi, it definitely is an unusual curry.
Ingredients
- 2 large semi ripe mangoes
- 1 tsp oil
- 1 tsp cumin seeds
- ½ tsp mustard seeds
- 1-2 green chillis minced
- 1 tsp ginger paste
- 1 tsp coriander cumin powder
- ½ -1 tsp red chilli powder optional
- ¼ tsp turmeric powder
- ¼ cup jaggery grated or powder
- 3-4 cups water
- 1 tbsp fresh coriander chopped
- 1 - 1½ tsp salt
Instructions
- Soak the mangoes in water for 10-15 minutes. Give it a good wash. Cut the top off.
- Peel and cut the mango into chunks. Don't throw away the stones.
- Heat oil in a deep pan over medium heat.
- When it is hot add cumin and mustard seeds.
- Add turmeric powder.
- Add the mango pieces and the stones, salt and chilli and ginger pastes.
- Add water and mix well. Cover the pan.
- Let the mango cook over medium to low heat till they are done.
- This will take about 20-25 minutes depending on the type of mango.Don’t forget to stir the curry in between so it does not stick to the bottom of the pan.
- Add the red chilli powder, dhana jiru and the grated jaggery. Its best to taste the curry at this point so you get an idea how much jaggery you will need.
- Cover the pan and let the curry cook till the jaggery melts and the gravy is thick. Some of the cooked mango pulp will become mushy. If it doesn't mash a few pieces with the back of the spoon. This will help the curry to become a bit thick.
- Add chopped coriander and serve with hot parathas or khichdi.
Notes
- The more sour the mango, the more jaggery (gur) you will need.That is why I prefer to use slightly ripe mango so I don’t need to use too much jaggery. For this recipe I used only ¼ cup.
- Adjust the spices according to your taste.
- The colour of the curry will depend on the type of jaggery you use. Dark jaggery will give a dark colour gravy.
- My mum use to cook it with the skin but I don't these days as the skin may have pesticides and chemicals.