Ingredients
Ivy gourd( chopped)-1 cup
Onion-1 (chopped)
Green chilli-2 (sliced)
Dried red chillies-2 (broken into two)
Channa dal-2 tspn
Turmeric powder-1/4 tspn
Mustard seeds-1 tspn
Olive oil or coconut oil-1 tblspn
Grated coconut-1 tblspn
A few curry leaves
Salt to taste
Preparation
1.Heat oil in a pan.Splutter mustard seeds.
2.Add channa dal and fry it until it turns golden brown color
3.Add red chillies,onions,green chillies and curry leaves.stir it until the onions turns golden brown colour.
4. Add the grated coconut and stir it until it turns golden brown colour.
5.Add Ivy gourd,turmeric powder and salt.stir well.
6.Keep the lid closed and cook it in low heat until the Ivy gourds are tender.
Serve with rice.
Ingredients
Ripe Mango – 1 (peeled and cubed)
Green Chillies – 4 (sliced into two)
Shredded Coconut – 1/2 cup
Cumin Seeds – 1/2 tspn
Sour Yogurt – 1/2 cup
Water – 1/2 cup
Red Chili Powder – 1/4 tspn or to taste
Salt to taste
Coconut Oil – 1 tspn
Mustard Seeds – 1/2 tspn
Dry Red Chillies – 2 (Broken into two)
A few Curry Leaves
Turmeric Powder – 1/4 tspn
Fenugreek powder – a pinch
Preparation
1.Wash, peel and cube the Mango.
2.Soak and work the seed of the Mango in Water till clean.
3.Gently mash the Mango and transfer Mango and the liquid to a saucepan.
4.Bring to a boil on medium heat, cook for 2-3 minutes and then reduce flame to a simmer.
5.Meanwhile, grind Green Chillies, Coconut, Cumin Seeds and a little bit of Yogurt, to a smooth paste.
6.Add the mixture to the balance of the Yogurt and mix well.
7.Take the pan off the flame and add in the Yogurt/Coconut paste to the Mango.
8.It is important to constant stir while adding the paste. Also, add a little at a time. This will prevent the Yogurt from curdling.
9.Once mixed in, the saucepan goes back on the flame on a low flame and allow it to come to almost a boil, keep stirring constantly.
10.Take it off the flame and work on the seasoning.
11.Heat Coconut Oil in a pan.
12.Add the Mustard Seeds and allow them to pop.
13.Add in the Dry Red Chili, the Curry Leaves and the Turmeric Powder.
14.Mix into the Mango Curry and mix.
15. Sprinkle with a pinch of Fenugreek Powder and serve hot with Rice.
