Thursday, 8 May 2014

Peg & Pig Kitchen - Wild Mangoes Curry

We trekked at Kogadu (Karnataka), recently. On our trek route was a huge wild mango tree, and the fruits kept falling. We collected the fallen fruits and got them home to prepare a peppery curry from the fruits. While we were collecting the fruits, we happened to see a Malabar Hornbill on the tree checking out the fruits. Was a beautiful moment!

I asked a local cook to share recipe of a dish made from these mangoes. He suggested a curry - cumin seeds, pepper corns, salt, jaggery, chilli powder, wild mangoes - were the ingredients. I twisted the recipe to suit our need and tickle our taste buds.

Here is my version of wild mangoes curry:

6-7 wild mangoes (ripe/semi-ripe)
1-2 tsps each pepper corns, cumin seeds, coriander seeds (adjust as per need; I used 2 tsps pepper corns)
1/2 tsp fenugreek seeds
1/2 tsp turmeric powder
2-3 Red chillies
1 tsp mustard seeds
1 tbsp powdered jaggery (or size of one wild mango; adjust as per need)
1 tbsp cooking oil
salt as per taste

Dry roast cumin seeds, coriander seeds, fenugreek seeds, and red chillies; coarsely powder them in a mixer. In a pressure cooker (or in a thick pan) cook the wild mangoes along with the skin. When the mangoes are cooked, add the coarse powder, salt, turmeric, jaggery, and cook on low flame. You'll know when the curry is done; the aroma is divine. Time to add seasoning; heat cooking oil and add mustard seeds to it. Add the seasoning to the curry. Mix, and serve hot with roti, rice, dosas, or any other dish of your choice.

Note: The wild mangoes have an intoxicating aroma; however, they are super sour. Idea is to balance the sourness with sweet, salt, and spicy. Feel free to experiment as per your need.

Wild mangoes
Wild mango curry served with rice

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