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 34 minutes.
Prep 16 min Cook 18 min Serves 2 Easy
Ingredients
🧅Onion2 medium, finely chopped
🍅Tomato2 medium, chopped
🧄Garlic4 cloves, minced
🫙Ginger1 tbsp, grated
🌶️Cumin Seeds1 tsp
🌶️Coriander Powder1 tsp
🌶️Turmeric Powder1/2 tsp
🌶️Red Chili Powder1 tsp
🫙Mustard Oil2 tbsp
🥭Mango2 raw or firm mangoes, cubed
🍯Jaggery1 tbsp
🌿Panch Phoron1 tsp
Optional extras
🌿Fresh Cilantro2 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.
