Andhra mango curry made spicy Andhra-style with green chilies: mango cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 40 minutes.
Peel and cube the mangoes; keep the jaggery ready to balance their sourness.
2
Heat the vegetable oil, crackle the cumin seeds, 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 green chilies.
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.
Peel and cube the mangoes; keep the jaggery ready to balance their sourness.
Heat the vegetable oil, crackle the cumin seeds, 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 green chilies.
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.
