Luckily got hold of some good mangoes amidst this Lockdown so thought of ticking that box. But wanted to try something different. That's when I remembered the Mangalorean delight - Ambe Upkari.
This Mango curry is not the same but inspired by it.
If you are using the Sugar Baby Mango, then take 4-5 for this recipe, whole, not chopped. I had the Badami so roughly chopped and used it.
Here's my recipe..
SPICY MANGO CURRY
Ingredients:
For the Spice Paste
1 tbsp Coriander seeds (Dhaniya)
1 tsp Cumin seeds (Jeera)
2-3 Medium Dry Red Chilies
1 tsp Black Peppercorns (Kali Mirch)
1 tsp Fenugreek seeds (Methi)
2 tbsps Coconut, grated
1 inch piece of Ginger
Main Ingredients:
1 Ripe Mango, medium size, chopped into big pieces ( I used Badami, if using smaller mangoes, take 3-5, whole not chopped)
1 cup Mango puree
1 Medium potato, Boiled, peeled & chopped
1-2 tsps Tamarind (Imli) paste
Salt to taste
1 tsp Kashmiri (or normal) Red chili powder
For Tempering
1 tbsp Oil
1/2 tsp Mustard seeds
2 medium Dry Red Chilies
A few Curry leaves
Method:
1. Dry roast the ingredients for spice paste, except for grated coconut and ginger. Add the Methi seeds towards the end and take care not to over-roast it. Remove from flame and let cool.
2. Grind to a smooth paste along with grated Coconut and ginger using a little water. Keep aside.
3. Heat oil in a pan and add mustard seeds. Once they splutter add the red chilies and curry leaves. Saute a bit.
4. Add the ground spice paste, a little water and fry for 2-3 minutes on low-medium heat. Drop in the chopped boiled potatoes, add red chili powder and salt to taste and mix well. Cover cook for 5-6 minutes till spices coat potatoes well.
5. Keep the flame low, add the mango puree and little water more (about 1/4 cup) to adjust consistency. Stir well and check for salt and spice. If too sweet, add a little more chili powder to suit your taste.
6. Finally add Imli paste and stir. Cover-cook on low heat for 3-4 minutes. Remove from flame and serve hot with Roti/Poori or Rice too.
