Mangoes have been almost universally accepted as the most delectable and gratifying of all fruits. They are also unique, because they are among just a handful of fruits that are consumed both raw and ripe, like banana, jackfruit, papaya, etc.
In this recipe cookbook I have presented some venerated, traditional Indian recipes for both raw and ripe mangoes. The recipes are pan Indian and do not belong to any one state. They are all easy to prepare, and with the exception of a couple of recipes, are not time - consuming. Do use good quality mangoes to get the best results.
I hope you have as much fun as I did while preparing these recipes. The appreciation from friends and family who taste the dishes is always very encouraging.
Excerpt:
Recipe 3: RIPE MANGO CURRY
This is a dish from Karnataka, which I originally learnt from a very dear aunt. Over the years I have made minor changes to the original recipe,which I feel have added to the taste.
Ingredients:
o Ripe mangoes: 3 medium
o Tamarind: lemon sized ball
o Fresh curry leaves: 4 stalks
o Turmeric powder: 1/4 tsp
o Salt to taste
o Bay leaves : 2
For Grinding:
o Cloves 2-3
o Cinnamon: a small piece
o Peppercorns : 1/2 tsp
o Dried whole red chillies: 2
o Fenugreek seeds: 1/4 tsp
o Cumin seeds : 1/4 tsp
o Coriander seeds: 1/2 tsp
o Onions: 2 -chopped in large pieces
o Ginger: 1/2 inch piece
o Garlic: 1-2 pods peeled
o Oil: 2tbsp
