Mango Kadhi

Ingredients

• Raw mango, peeled and chopped   350-400g (about 4 medium)
• Oil 2 tbsp
• Rai (Mustard seeds) 1 tsp
• Kadhi patta (Curry leaves) 20-30
• Sabut lal mirch (whole red peppers) 2-3
• Sabut Kali Mirch (Peppercorns) 8-10
• Onions, grated 1cup (250 g)
• Dhania (Coriander) powder 1 tbsp
• Garam masala ¾ tsp
• Salt 1 tbsp or to taste
• Sugar 1 tbsp or to taste
• Coconut milk 1 cup
• Hara Dhania (Coriander leaves ) for garnish

Preparation

• Cover mango with water and boil till well cooked. Process in a liquidiser and add enough water to make upto 4 cups. Mix in the the dhania, garam masala, salt and sugar.

• Heat oil and add rai, kadhi patta, sabut lal mirch and kali mirch. Saute till rai splutters.

• Add the onions and stir-fry till coated with the oil mixture. Add the mango mixture, bring to a boil and simmer for about 5 minutes.

• Add the coconut milk, simmer about 2 minutes and serve garnished with the hara dhania.