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.
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.
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.
Add the grated jaggery and cook for 10 mts on low flame till water evaporates and you get the curry consistency.
Serve with hot steamed white rice or rotis.
By Sailu Published:
I'm a food blogger, food photographer and organic gardener based out of India. I enjoy cooking for my family using fresh produce from my vegetable garden and farmer's market. I love to try out various cuisines and perfect my cooking skills. I believe that hard work, self-discipline, and a positive attitude cannot help but reap a harvest of fantastic results. Say hello and join me on Pinterest,
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