Before I forget and before this year ends, I need to clear the huge backlog in my drafts folder. I have pictures and references to the recipes or the actual recipes lying in the drafts for nearly 6 months now. I have some recipes I tried in India, took pictures, and well, I left it at that.
Summer seems like a memory, hot, humid, noisy and mangoes. My whirlwind India visit is still fresh in my memory. The joy of buying raw mango, thinking of a 100 things you want to make with those, finally keeping one aside, using the rest to make this nectar .
Panha in one hand I rummaged thru my old bookshelf, my favorite authors, the books I had patiently collected in my school, college and MBA days. the books I would read when I was eating alone ( which was frequently as I worked in shifts and was at home at all odd hours), books I read when I could not sleep or books I carried in my purse to read on my way to work. So many memories, so much I gave up.. of all the things I miss from home I miss my books the most. Sure I can go to the library and borrow what I want, but it isn't the same, it's not the same as holding the copy in your hands and lovingly adding it to the shelf, not the same as running a light finger on the spines of the books and trying to pick one. Not the same as smiling and picking up an old, old copy of a much loved comic book or delighting in classics or laughing out loud just looking at my collection of P G W
And there, among the lowest shelves are a few old books my Mother had kept, these looked different from my collection. And they were! they were my Mother's knitting books and some cookbooks! Now I am no knitter so I glanced at them and pounced on the cookbooks.
She has this Marathi cookbook, 'Suruchi', which I had never really paid attention to before I got married. But now, things are different and I eagerly read the recipes.
I absolutely LOVED this raw mango curry, couldn't get enough of it! the taste, the texture in every bite is a delight. A burst of sour with sweet undertones of the jaggery and a hit of red chili powder, tickles the tongue and leaves you wanting more.
Recipe source: Suruchi
1 Big Raw Mango / Kairi
1/2 Fresh Coconut (Grated)
1/2 tsp Coriander seeds
1 tsp Mustard seeds (divided)
7-8 Curry leaves
1/2 tsp Asafetida
1 tsp Ghee
3/4 tsp Red Chilli Powder
1/2 tsp Turmeric
Jaggery lime size (grated)
1/2 tsp Urid dal
10-12 seeds Methi / fenugreek seeds
1/2 tsp Wheat flour / Atta
Peel the raw mango and make medium bite size pieces. Marinate the raw mango pieces with turmeric , red chili powder, jaggery and Salt.
Place the grated coconut, 1/4 tsp mustard and coriander seeds in the mixer and make a paste
Put ghee in the pan and add mustard seeds, curry leaves and asafetida. Add Urid dal when it turns light brown add Methi / fenugreek seeds.
Add 1 cup water
Add marinated raw mango pieces.
Add marinated raw mango pieces.
When the raw mango pieces become soft add the coconut paste, water (as per the desired consistency )wheat flour / atta -make a slurry if you want , flour +water, and salt.
Bring it to boil. Serve hot with rice.
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