Some things in life give you so much joy just by the mere sight.
I am blessed to be living in Dar es salaam because wherever I turn I see abundance of natural bounty. I have never in my life seen so many papaya trees, banana trees, drumstick trees and of course mango trees. The mere sight of a mango tree loaded with raw mangoes makes me ecstatic. Viha always wonders why I get so excited just seeing a tree bending with the load of raw mangoes, and too almost twice a year. I just reply saying that when I see the trees I think of all the amazing dishes I can make if I could lay my hands on them. Aam panna, mango pickle in so many ways, put in the pan along with fish and prawns to give that irristible tang to the curry. The possibilities are endless.
But this one time, when I got these raw mangoes as gifts from a friend I wanted to try out something new. Looking around at my collection of recipes I saw this recipe of a Rajastani dish using raw mangoes and gramflour. It sounded finger licking good, and I did what I usually dont do, and that is make it for a group of friends who were coming over for dinner. They were mostly vegetarian and I wanted a special dish on the table.
Believe me the bowl was licked off and I gathered a load of praises.
Its really easy and effortless but the result was amazing – you really cant go wrong with raw mangoes – can you ?
Here’s how it goes \
Time taken – 25-30 minutes
Serves – 4
2 big raw mangoes – I did not peel them I sliced them with the skin on and everybody enjoyed them. You could peel them if you wish to have hassle free eating.
1 tspn kalonji (nigella seeds)
1 tbspn saunf (fennel seeds)
1 /2 tspn jeera (cumin seeds)
3-4 dry red chillies
1 tbspn ghee
1 tspn red chilli powder
3-4 green chillies
2 tbspn besan (gram flour)
1/2 tspn turmeric powder
1 tbspn sugar
salt 1 tbspn
3-4 twigs of curry leaves
1 big pinch hing (asafotedia)
In a pan add a tbspn of ghee, once hot add the fennel, nigella, jeera seeds . Once they get aromatic, add the dry red chillies.
Stir well, and add the raw mangoes. Cook for just about a minute.
Add the turmeric, hing and red chilli powder. Stir well
Add curry leaves and stir
In a bowl add 1 glass water and the gramflour and stir well without lumps
Add this into the pan, add salt and sugar and allow to boil for about 10 minutes
Serve with boiled rice