Ripe mango curry (Without coconut)
Quite simple recipe and a yummy side dish with rice!! It is the best if mango is ripe and bit sour. Recipe adapted from my friend Ammu.
Servings: 2 serving
Calories: 24kcal
Ingredients
- 1 number mango ripe
- 1 tablespoon chilli powder
- ½ teaspoon turmeric powder
- salt
Garnish
- ¼ teaspoon mustard seeds
- 1 sprig curry leaf
- 2 numbers red chilli dried
- 1 teaspoon coconut oil
Instructions
- Wash, clean and roughly cut all the flesh from the mango, scraping as much as you can. Chop it into small pieces.
- Mix it with chilly powder, turmeric powder and enough salt. Cook it until mango is done. It usually take upto 2-3 whistles.
- Mash the cooked mango pieces.
- Heat oil in a pan. Add mustard seeds. When they crackle, add curry leaves and dried red chilly.
- Add it to the curry and mix well.
Notes
Ripe and bit sour mango gives best results.
Nutrition
Serving: 222g | Calories: 24kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 1mg | Potassium: 44mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 86IU | Vitamin C: 13mg | Calcium: 3mg | Iron: 0.3mg