2 fresh raw green mangoes, peeled and cut into cubes
1 1/2 tablespoon oil corn 🌽 or canola oil
1 teaspoon whole mustard seeds
2 pieces of cloves
2 one inch cinnamon sticks
4 pieces of curry leaves
3/4 cup jaggery (you can use 3/4 cup of sugar if jaggery is unavailable)
salt to taste
1 teaspoon crushed cumin
2 teaspoons crushed mustard seeds
1/4 teaspoon crushed fenugreek seeds (fenugreek seed are bitter so you can reduce the amount or leave them out. They add some depth to the flavors so it may be worth adding a few seeds.)
1 teaspoon coriander powder
1 teaspoon red chili 🌶 powder
1/4 teaspoon turmeric powder
1/4 cup fresh coriander or cilantro leaves, washed and finely chopped
1. Heat oil in a saucepan on medium low heat. Once hot, add whole mustard seeds and let it fry for 15 seconds. Add cinnamon and cloves, then let fry for 15 seconds. Add mango cubes, salt and one cup of water.
Mix well, cover the pan and let it cook for 7 to 10 minutes (stirring in between) until soft, as shown in this picture and video.
2. Add crushed fenugreek and crushed mustard seeds and let cook for 30 seconds ( if you need more water you can add 1/2 cup or more). Add crushed cumin and coriander powder, let cook for 20 seconds. Add red chili and turmeric, mix well and let cook for 20 seconds. Add half of the coriander leaves, mix and cover. Turn off the stove.
3. Garnish with remaining coriander and serve hot.
Eat with rice 🍛 or gluten free roti or your favorite gluten free bread. You can eat as a curry or spread it on the bread as a snack. It is yummy👍🌹.
Note: Allergy friendly, Vegan, Gluten-free and Nut-free.