Toraam Ros
July 6, 2015

In the summer time when raw mangoes are in plenty, my mom would make this sweet tangy curry to eat with rice. I am sure you will enjoy making and eating it as much as I do.

Cuisine Goan
Course Main Course
Serves 8
Method Stovetop
Difficulty Hard
Cook Time 30  minutes
  • Cuisine Goan
  • Course Main Course
  • Serves 8
  • Method Stovetop
  • Difficulty Hard
  • Cook Time 30  minutes
Ingredients
large raw mango
1  
fresh coconut
1   cup
red kashmiri chilies
5  
water
4   cup
coconut oil
1   teaspoon
asafetida
1   pinch
turmeric
1/4   teaspoon
mustard seeds
1   teaspoon
salt
1.5   teaspoon
jaggery
4   teaspoon
 
Instructions

1. Wash and peel the raw mango. Cut the mango into medium sized pieces. Apply 1/2 teaspoon salt and set aside.

2. In a mixer take fresh desiccated coconut, 3 cups of water, 5 kashmiri chilies and turmeric. Make into a fine paste and set aside.

3. In a pan heat oil. Once hot add a pinch of asafetida. Also add in the mustard seeds and let it splutter. Next add in the raw mangoes.

4. Add the remaining 1 cup of water and a little bit of the paste and let the mangoes half cook. Then go ahead and add the remaining paste.

5. Add salt and jaggery. Let the curry come to a boil. The mangoes should be cooked.

6. Enjoy with hot rice.