MANGO CURRY - KAAT AMBYACHE NISTHE

Ripe mango curry is one of the favourites of the entire household.  Year after year when summer sets in, this is one of the many summer food delicacies that we prepare. 

During my childhood, we had few wild (kaat) mango trees  and as soon as the day sets in, a visit to these trees in order to pick the fallen ripe mangoes was a habit during the summer holidays. 

A delicious curry was being prepared from these mangoes by my Mother.  The mango  curry blended well with the boiled rice and I usually ended up over-eating.  

TO PREPARE MANGO CURRY:

• 1 Kg country/kaat  ripe mangoes 
• (any other variety of mangoes can also be used)
• 1 ½ tbspn jaggery powdered
• ½ tspn salt

Grind together:

• ¾ cup grated coconut
• 3 dried red chillies, tawa roasted in ½ tspn of oil
• 1 tspn mustard seeds 

For Seasoning:

• 1 tspn mustard
• 1 sprig curry leaves
• 1 tbspn cooking oil

Method:

• Wash the mangoes and peel off the skin. 
• The peel must be squeezed  to extract the mango pulp in it. 
• Ultimately discard the peel and put the skinned mangoes to this pulp.
• Boil the ground paste with a cup of water and allow it to slightly thicken.
•  Add the salt and dissolve the jaggery powder in it.

• When the gravy is thickened, add the peeled mangoes with the water.
• Allow it to simmer on low fire for five minutes.
• Add the seasoning of spluttered mustard seeds and curry leaves in oil 

Serve the curry with boiled rice for scrumptious lunch. 

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