Directions
Ingredients
Oil – 4tbsp
Asafoetida (Heeng) – ½ tsp
Dry red chilli – 2nos
Fenugreek Seeds (Methi dana) – 1 tsp
Nigella Seeds (Kalonji) – 1 tsp
Mustard Seeds (sarson dana)- 1½ tsp
Fennel Seeds (Saunf) – 1½ tsp
Curry Leaves – a sprig
Ginger chopped – 1tbsp
Cumin (jeera) – 1tsp
Raw mango chopped – ½ cup
Onion chopped – 2 tbsp
Baby Potato (boiled) – 2cups
Salt – to taste
Green chilli – 1no
Turmeric (haldi)- 1 tsp
Chilli powder (lal mirch) – 2tsp
Mango puree ( fresh) – 2cups
Black salt – ½ tsp
Water – 1cup
Tempering
Ghee – 2 tbsp
Kashmiri Chilli Powder – ½ tsp
Steps
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1
Done
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Cooking TipThe flavours will come alive when there is a balance between sweet and sour, so taste the curry and if you think that it needs more sweetness then add some sugar and if it needs more sourness you can add more of chopped raw mango or add little dried mango powder (amachur) |
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2
Done
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Heat a pan and drizzle oil. Sprinkle heeng, dry red chillies, methi dana, kalonji, mustard seeds, cumin and fennel seeds. Stir and add ginger, raw mango and onions. Cook them for 2mins and then drop in the boiled & peeled baby potatoes. |
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3
Done
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Sprinkle salt, cook them for 3mins and then add the green chilli turmeric, chilli powder and give it a quick toss. Add the freshly made mango puree/pulp and let it cook till the curry thickens. Sprinkle black salt and then add water. Bring to a quick boil and simmer for a minute. |
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4
Done
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Check for the taste and seasoning and correct it. he flavours will come alive when there is a balance between sweet and sour, so taste the curry and if you think that it needs more sweetness then add some sugar and if it needs more sourness you can add more of chopped raw mango or add little dried mango powder (amachur). Turn off the heat and keep aside. |
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5
Done
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In a fresh pan heat ghee and add chilli powder and then immediately add it on the potatoes. Mix in this tempering of ghee and chillies and then remove it to a serving dish and serve it hot with roti, paratha or rice. |
