Raw Mango Kadhi

Ingredients

•  1 cup chopped raw mangoes

•  2 tbsp besan (gram flour)

•  6 cups water

•  2 green chillies, chopped

•  5-6 ginger juliennes

•  1 tsp dry coriander seeds, whole

•  1 tsp methi dana (fenugreek seeds)

•  1 tsp turmeric powder

•  1 tsp red chilli powder

•  1 tsp garam masala

•  1 tsp mustard seeds

•  10-12 curry leaves

•  2-3 dried whole red chillies

•  1 tbsp grated gur (jaggery)

•  salt to taste

•  oil as required

Method

Take besan in a mixing bowl and add 1 cup water. With a whisk, mix well to ensure that there are no lumps in the mixture. Add rest of the water and again whisk it and keep the mixture aside.

Now heat 2 tbsp oil in a heavy-bottom kadhai or wok and add mustard seeds, fenugreek seeds and dry coriander seeds and then add chopped raw mangoes.

Sauté a little, then add chopped green chillies and ginger juliennes.

Now add the besan mixture and stir. Then add turmeric powder and salt to taste and let the kadhi boil.

Then turn the flame to medium and let the kadhi cook for half an hour, keep stirring in between.

Add grated gur and mix well.

For the tempering or tadka: Take 2 tbsp oil in a pan and put dry red chillies and curry leaves, sauté a little, then turn off the gas and add red chilli powder and garam masala to the tadka. Pour over the kadhi.

Mix well and let the kadhi cook for another 2-3 minutes. Switch off the gas.

Serve hot with rice or parathas.

Recipe & image from Sumi’s Cookbook