Updated: Apr 25
Raw mangoes are important as they precede the Indian obsession of mango season. Most cultures have curries or dry vegetables cooked with raw mangoes, it adds a very tart flavor that is quite unique, and cannot be duplicated by aamchur (dried mango powder). Here is a very traditional version from Kolkota, a cuisine that is very to unique.
This very easy curry that pops with flavor from the spices and the tart of the mangoes. A wonderful recipe for the hot days of summer.
This is a wonderful cookbook that tackles both the traditional cuisine from the region, some dishes from the Raj period, the famous street food of Kolkota, and some dishes from the influence of the Chinese.
For more recipes from this cookbook click here.
1-2 green mangoes, about 1.5-2 ibs, peeled and diced into small bite sized pieces. If the seed is hard, leave some flesh on the seeds and cook into the curry. If the seed can be cut through, remove the seed completely.
1 tablespoon ginger paste
1 green chili, split in half, or to taste
1 teaspoon whole Panch Phoran mixture, see note below recipe
1-2 dried red chilies
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, till the mustard seeds pop. Add the ginger and green chiles and fry for another minute. add the rest of the spices, turmeric, coriander, cumin, and sugar and saute for 30 seconds more. Add the mango pieces and saute on low and stir to coat the mano with the spices and oil. Cook for 3-4 minutes on low. Add the water and simmer gently for 10 minutes till the mano is soft and mushy. Taste and adjust for sugar and salt.
Serve topped with fresh cilantro.
Panch Phoran spice mix:
This is very traditional spice mix from Kolkota. 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 powdered.
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 on a pan on medium heat till they are toasted evenly, 30 seconds to 1 minute. Let cool completely and store in a dry airtight bottle.