With the evolution of travel and the industrial revolution, the concept of regional cuisine has been altered forever. While, earlier dishes and ingredients were restricted to a single state, city or region, now spices and ingredients have reached not only the entire country but foreign lands as well. It does not matter if you live in New Delhi, Indore, or Punjab, you can easily find a South Indian dosa or a Maharashtrian vada pav at a restaurant near-by.
The land of spices, Kerala has not only blessed us with scrumptious sea-food and wholesome spices but also with some mouth-watering curries that are so meant to be tried by all. The state that lies on the Malabar coast of India offers a multitude of vegetarian and non-vegetarian dishes that are prepared using red-meat, fish, coconut and spices with rice as a typical accompaniment. Kerala curries normally have chilies, curry leaves, coconut, mustard seeds, tamarind and other spices that are used in its preparation.
Because of the usage of a wide variety of ingredients, a plethora of different Kerala-style curries can be prepared. Ripe mango is a popular summer ingredient in the south, which is usually used to prepare chutneys or is used as a condiment to add a tangy flavor to different dishes. But who could have thought? It could also be used as the main ingredient in a flavorful curry. So, today we bring a hatke curry made from ripe mango flavoured with aromatic spices which could be prepared easily in no-time and can satiate your urge to eat something different and delicious during your lunch time.
Ingredients:
• 1 kg ripe mango
• 8-10 shallots of onions (take the small ones)
• 5-6 garlic cloves
• 3-4 curry leaves
• 1 cup grated coconut (a fresh one would be better)
• 1 tsp fenugreek powder
• 2-3 dry red chillies
• 1 tsp cumin seeds
• 1 tsp fenugreek seeds
• 1 tsp mustard seeds
• Salt to taste
• 2-3 tsp oil
Method:
1. Take the ripe mangoes and peel their outer skin.
2. In a pot, pour water and wait for it to start boiling.
3. Add the ripe mangoes in the pot and let them boil for 8-10 minutes.
4. In a mixer-grinder, add cumin seeds, red chillies, garlic, grated coconut and shallots. Grind all these ingredients together and make a fine paste. Keep it aside
5. In a pan, put the boiled ripe mangoes. Add the spice paste to the same pan and stir.
6. Add water to the pan and adjust the consistency.
7. Now, add fenugreek powder and salt to the curry and let it cook for some time.
8. In a separate pan, add some oil. Now, add mustard seeds and fenugreek to the oil. Wait till mustard seeds begin to crackle.
9. Now, add dry red chillies, shallots, and curry leaves to the oil and fry them as well.
10. Pour the oil on the curry and mix it well.
11. Your Kerala-style Ripe Mango Curry is ready to serve. Serve it with rice or chapattis and enjoy.