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Ingredients:
- 7-8 small mangoes
- 4-5 green chilies
- 4-5 curry leaves
- 1 tbl spn fresh/frozen coconut
- 1/2 tea spn mustard seeds
- 1/2 tea spn urad dal
- 1 tea spn jaggery (optional)
- Oil
- Salt
Preparation:
- Peel the skin of all mangoes. Usually these mangoes have a very thin skin and they come out easily.
- Heat a little oil and add mustard seeds. When they start popping, add urad dal.
- Add curry leaves, green chilies slitted into two.
- Now add the mangoes, jaggery, salt, half cup water (if there is not enough juice in mangoes), coconut.
- Close the lid and cook for 5-6 mins. This helps the mangoes absorb all the flavors and thicken the juices.
- Serve hot as a side dish with rice and some spicy gravy.
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