½ kg mangoes (small and not fully ripened, usually found in the wild in Kodagu)
Roast the following ingredients and grind fine 1 tablespoon jeera powder ½ teaspoon mustard seeds ¼ teaspoon fenugreek seeds
2 tablespoon cooking oil ½ teaspoon mustard seeds 4-5 curry leaves 4-5 garlic chopped 1 teaspoon Chilli powder 1 ½ teaspoon salt 4 tablespoon jaggery syrup
Skin the mango keep the skin in another bowl and add 200ml water. Squeeze the skin of all the juices, keep liquid, throw out the skin. Set aside. The whole mango with seed, salt and Chilli powder, put into a vessel and cook on low flame. Take a small shallow frying pan and heat the oil. Season with mustard seeds, curry leaves and garlic. Add the sliced onions and the ground masala, stir fry. Add this to the mangoes in the vessel. Now increase the flame to medium heat and cook for 1-2 minutes, adding the jaggery syrup. (a) Kaad Maangé Curry (wild mangoes curry) -Ingredients:
1 kg wild mangoes 3 medium onions, finely sliced 8 green chillies, slit 8 cloves garlic,lightly crushed 1 tsp turmeric 1 tsp red chilli powder, or to taste 2 tsp mustard seeds Tow sprig curry leaves Salt to taste 8 tbsp jaggery, or to taste (add more or less, depending on how sour the mangoes are) 8 tbsp oil 2 tbsp dark roasted coriander seed 2 tsp dark roasted cumin 2 tsp mustard, roasted until it sputters A few peppercorns, lightly roasted
Heat the oil in a deep pan or wok and sputter the mustard. Put in the garlic and when it begins to brown, add the curry leaves and green chillies. Saute’ briefly, then add the onions and fry till they soften and just start to brown. Add the mangoes, turmeric, chilli powder and the ground roasted spices and stir to mix. Add 2 cups of hot water (or enough to cover the mangoes) and bring to a boil. Simmer for 5 minutes, then add salt and cook on medium heat for 10-15 minutes, or until the sauce has thickened and the mangoes are tender. Add the jaggery and simmer for a few more minutes.