Anthony Vieira Da Cruz   Head Chef, Business Owner
Ingredients:

3 medium ripe mangoes, peeled pit removed and flesh cut into 1 cm. / 1/2 inch pieces
1 teaspoon ground turmeric
1 teaspoon cayenne pepper
1 - 1 1/2 teaspoon salt
55 g. / 2oz. jaggery or brown sugar, if needed
310 g. / 11 oz. coconut, freshly grated
3-4 fresh hot green chillies, coarsley chopped
1/2 tablespoon cumin seeds
290 ml. / 1/2 pint natural yoghurt, lightly beaten
2 tablespoons coconut oil or any other vegetable oil
1/2 teaspoon brown mustard seeds
3-4 dried hot red chillies, broken into halves
1/2 teaspoon fenugreek seeds
10-12 fresh curry leaves, if avaliable

Instructions:

Put the mangoes in a medium sized pan. Add 250 ml. / 9 fl. oz. water.
Cover and stew for 8 to 10 minutes over a medium low heat. Stir occasionally.
Add the turmeric, cayenne pepper and salt. Stir well.
If the mangoes are not sweet enough, add the jaggery or brown sugar to make the dish sweeter.
Meanwhile, put the coconut, green chillies and cumin seeds in to a blender.
Add 250 ml. / 9 fl. oz. water and blend to a fine paste.
When the mangoes are cooked, mash them to a pulp. Add the coconut paste. Mix.
Cover and simmer over a meduim heat, stirring occasionally, until the mixture becomes thick.
This should take about 10 to 15 minutes.
Add the yoghurt and heat, stirring, until just warmed through.
Do not let the mixture come to the boil.
Remove from the heat and put to one side. Check for seasoning.
Heat the oil in a small pan over a medium high heat.
When hot, add the mustard seeds.
When the mustard seeds begin to pop (a matter of a few seconds) add the chillies, fenugreek seeds and the curry leaves.
Stir and fry for a few seconds until the chillies darken.
Quickly add the contents of the small pan to the mangoes. Stir to mix.

Recipe at the Tastebuddelights Forum
tastebuddelights.com
Jun 15th 2007 04:48