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Skip to content Watch video Alwar Bengali Mango 🇮🇳 Indian
Bengali mango curry tempered Bengali-style with mustard oil and panch phoron: mango cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 33 minutes.
Ingredients 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🌶️ Red Chili Powder 1 tsp 🫙 Mustard Oil 2 tbsp 🥭 Mango 2 raw or firm mangoes, cubed 🍯 Jaggery 1 tbsp 🌿 Panch Phoron 1 tsp Optional extras 🌿 Fresh Cilantro 2 tbsp, chopped Instructions 1 Peel and cube the mangoes; keep the jaggery ready to balance their sourness.
2 Heat the mustard oil, crackle the cumin seeds and panch phoron, then fry the onion until deep golden.
3 Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the panch phoron.
4 Add the mango, jaggery and 1/2 cup water; simmer until the mango is just tender and the gravy is sweet-sour.
5 Finish with cilantro; taste for salt and serve hot with rice or roti.
Chef's tip
Bhunao patiently: fry the masala until the oil separates before adding the main ingredient.
Video: New Mango Roll Recipe | Best Indian Fruit Recipe In Bengali | A Sweet Dessert · on YouTube
Alwar Bengali Mango
Time 33 min
Serves 5
Level Easy
Prep / cook 13 / 20 min Ingredients 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🌶️ Red Chili Powder 1 tsp 🫙 Mustard Oil 2 tbsp 🥭 Mango 2 raw or firm mangoes, cubed 🍯 Jaggery 1 tbsp 🌿 Panch Phoron 1 tsp Optional 🌿 Fresh Cilantro 2 tbsp, chopped Steps Peel and cube the mangoes; keep the jaggery ready to balance their sourness. Heat the mustard oil, crackle the cumin seeds and panch phoron, then fry the onion until deep golden. Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the panch phoron. Add the mango, jaggery and 1/2 cup water; simmer until the mango is just tender and the gravy is sweet-sour. Finish with cilantro; taste for salt and serve hot with rice or roti. 
