Recipe credit: Darshana Muzumdar
Serves 4 people as a part of an Indian meal.
Ingredients
- 2 raw green mangoes
- 1/2 coconut grated
- 3-4 byadgi red chillies (byadgi chillies give the dish a bright red colour without making it too spicy)
- 1 tbsp jaggery, chopped finely (optional)
- Salt to taste
For the Tempering
- 1/2 tsp mustard seeds
- 2 sprigs curry leaves
- 1 tbsp groundnut or coconut oil
Method
- Steam the mangoes for 5 to 10 minutes till they are soft and cooked.
- Cut them in half and remove the seed. Chop them finely. Alternatively, cut the mangoes in half first, remove the seeds and then steam them.
- Grind the coconut and chillies coarsely.
- Add this masala to the mango pieces, add salt, and jaggery if you are using it, and mix it well.
- Heat oil in an iron tempering ladle and add the mustard seeds.
- Wait till they splutter and then add the curry leaves. Stir for a few seconds and turn off the heat.
- Transfer this tempering to the mixture, mix gently and serve as an accompaniment in an Indian meal.
For the Whole-Food Plant-Based (WFPB) version:
- Do not use oil. Heat the ladle and dry roast the mustard seeds on medium to high heat till they splutter. Transfer this to the mixture.
- Lower the heat and dry roast the curry leaves till they are slightly brown. Transfer them to the mixture.
- Mix well and serve.