Friday, May 2, 2014

Mango Sweet And Sour Curry (kacha amer khatta)


2 green mangoes, washed and coarsely diced
1 heaped teaspoon yellow mustard seeds 
1 teaspoon turmeric powder 
2 tablespoons mustard oil 
5-6 tablespoons sugar 


Heat the mustard oil in a pan and add the mustard seeds and cover. Let them splutter till they turn dark, not black

Add the pieces of mango and its seeds too.

Move around the mango to coat them well with the mustard seeds and oil. Cook the mango on medium heat for 4-5 minutes. Add the turmeric powder and mix well. Leave the mango uncovered on low for a couple of minutes more. You will notice that the pieces of mango are looking softer and have already got a coat of color on them.

Add water, enough to completely cover all the mangoes. Cook on high for 3-4 minutes and add sugar and salt. Its important that you add the sugar after the water else the sugar will caramelize and will not dissolve in the water. 

It doesn’t take too long to cook the mangoes.  If the water cooks down, add a little more. Turn the heat off once the sugar dissolves and the mangoes are done. 


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