This is a dish from Karnataka, which I originally learnt from a very dear aunt. Over the years I have made minor changes to the original recipe, which I feel have added to the taste.
- Ripe mangoes: 3 medium
- Tamarind: lemon sized ball
- Fresh curry leaves: 4 stalks
- Turmeric powder: ¼ tsp
- Salt to taste
- Onion: 1 small, chopped fine
- Bay leaves : 2
- Cloves 2-3
- Cinnamon: a small piece
- Peppercorns : ½ tsp
- Dried whole red chillies: 2
- Fenugreek seeds: ¼ tsp
- Cumin seeds : ¼ tsp
- Coriander seeds: ½ tsp
- Onions: 2 -chopped in large pieces
- Ginger: ½ inch piece
- Garlic: 1-2 pods peeled
- Oil: 2tbsp
- Peel and chop 2 mangoes into large pieces and make a puree. Keep aside.
- Peel and chop the third mango into small pieces and keep aside.
- Soak the tamarind in one cup of water and take out the pulp. Add the turmeric and cook in a heavy pan on gentle flame till it becomes thick. Keep aside.
- In a wok add 1 tbsp of oil and lightly roast the peppercorns, fenugreek, cumin, coriander and red chilli. Keep aside for 5 minutes.
- Grind the roasted spices along with the largely chopped onions, ginger and garlic to a smooth paste, using water. Keep aside.
- Heat 1 tbsp oil in a wok, add the finely chopped onion, the bay leaves and the curry leaves and saute till the onion starts turning brown.
- Then add the ground paste. Saute on a medium flame till the mixture leaves oil at the sides.
- Add 1 cup of water, mix well, then add the cooked tamarind and the mango puree and stir gently till everything is mixed. Add salt.
- Add the chopped mangoes and serve.