Please connect to Internet to continue
Preparation Time : 10
Cook Time : 30
Total Time : 40
Mango pieces: 1 cup peeled n cubed
Thick coconut milk: 1 cup
Thin coconut milk: 1 cup
Vinegar: 3 tbsp
Onions: 1 finely sliced
Green chillies: 2 slit
Ginger: 1 tsp finely chopped
Curry leaves: 2 sprigs
Turmeric powder: 3/4 tsp
Red chilli powder: 2 tsp
Coriander powder: 1 n 1/2 tsp
Mustard seeds: 1 tsp
Dry red chilli: 2
Salt: 1 tsp
Coconut oil: 4 tbsp
In a Mannchatti/ earthern vessel ( mostly preffered) add together onions,ginger, green chillies,curry leaves,dry spice powders,salt,thin coconut milk,2 tbsp coconut oil,5 shallots and mix with hands.
Switch on the flame and let it boil.
Add mango pieces when it starts to boil.
Add vinegar and cover and cook for 10 mins.
Switch off the flame and add thick coconut milk.
For tempering,heat 2 tbsp oil,add mustard seeds,let it splutter.
Add dry red chillies,curry leaves and chopped shallots and toss for few seconds.
Add this to the gravy and keep it covered for sometime before serving.
Please Login to comment