Mango season is almost through and the mangoes that are available now are thotapuri (called collector kaya in andhra) and bainganapalli varieties which donâ€™t have much of a sour flavor. They are best suited to prepare curries which have a predominately sweet flavor.
It would be a whole year before I prepare Mamidikaya kura again, during the next mango season, so made this curry for lunch today. A simple, straightforward mango curry recipe using onions, tomatoes, chilli powder, jaggery and tempered with cumin and fenugreek seeds.
Mamidikaya Kura Recipe
Recipe source: From my recipe files
Prep & Cooking: 40 mts
Serves 6 persons
1 raw mango, chopped into pieces along with skin â€“ preferably thotapuri or bainganpalli variety
2 tbsp oil
1 tsp mustard seeds
Â½ tsp methi (fenugreek seeds)
Â½ tsp cumin seeds
10-12 crushed garlic flakes
2 big onions finely chopped
2 tomatoes finely chopped
salt to taste
Â¼ tsp turmeric pwd
1 tsp red chilli pwd
3 cups of water
Â½ cup grated jaggery
1 Pre-heat oil in a heavy bottomed vessel. Add mustard seeds and let them splutter. Add the methi and cumin seeds and let them turn brown.
2 Add the crushed garlic flakes and fry for a few seconds. Add the chopped onions and sautÃ© till pink. Add salt, turmeric pwd and chilli pwd and combine.
3 Add the chopped tomatoes and cook for 5-6 mts. Now add the mango pieces and mix well till they are well coated with the masala mixture. Cook covered for 4-5 mts on medium heat.
4 Add water and cook on high flame for 5 mts. Reduce heat and cook further for another 8-10 mts or till the water evaporates.
5 Add the grated jaggery and cook for 10 mts on low flame till water evaporates and you get the curry consistency.
6 Serve with hot steamed white rice or rotis.
This curry can be stored in the fridge for a few days and can be re-heated.