Green mango curry -- Kolkota version

Raw mangoes are important as they precede the Indian obsession with the mango season. Most cultures have curries or dry vegetables cooked with raw mangoes, which adds a very tart flavour that is quite unique, and cannot be duplicated by aamchur (dried mango powder). Here is a very traditional version from Kolkata, a cuisine that is very unique.

This is a very easy curry that pops with flavour from the spices and the tartness of the mangoes—a wonderful recipe for the hot days of summer.

This is an excellent cookbook that encompasses both traditional cuisine from the region, dishes from the Raj period, the famous street food of Kolkata, and dishes influenced by Chinese cuisine.

For more recipes from this cookbook, click here.

Ingredients:

1-2 green mangoes, about 1.5-2 lbs, peeled and diced into small bite-sized pieces. If the seed is hard, leave some flesh on the seeds and cook them in the curry. If the seed can be cut through, remove the seed completely.

1 tablespoon ginger paste

1 green chilli, split in half, or to taste

1 teaspoon whole Panch Phoran mixture, see note below recipe

1-2 dried red chillies

1/2 teaspoon turmeric powder

1 tablespoon ground coriander

1/2 teaspoon ground cumin

1 tablespoon sugar

2 cups water

Salt to taste

2 tablespoons fresh cilantro, diced fine

2 tablespoons mustard oil

Heat the mustard oil on medium heat (Mustard oil has a very low heat index; do not heat on high), add the whole Panch Phoran mix and red chiles. Fry for about 30 seconds, until the mustard seeds pop.

Add the ginger and green chiles and fry for another minute. Add the remaining spices, including turmeric, coriander, cumin, and sugar, and sauté for an additional 30 seconds. Add the mango pieces and sauté on low, stirring to coat the mango with the spices and oil. Cook for 3-4 minutes on low. Add the water and simmer gently for 10 minutes till the mango is soft and mushy. Taste and adjust for sugar and salt.

Serve topped with fresh cilantro.

Panch Phoran spice mix:

This is a very traditional spice mix from Kolkata. It can be bought in any Indian store readily, but it is so easy to make. It can be used as a whole seed mix, as in this recipe, or as a powder.

1 tablespoon + 1 teaspoon cumin seeds

1 tablespoon fennel seeds

1 teaspoon nigella seeds

2 teaspoons black mustard seeds

1/2 teaspoon fenugreek seeds

Individually roast each spice in a pan over medium heat until they are toasted evenly, 30 seconds to 1 minute. Let cool completely and store in a dry airtight bottle.