Mango curry – Kerala style

Ingredients

Unripe Mango	1 Nos
Green chillies	5 Nos
Ginger finely chopped	A small piece
Chilli powder	1 tsb
Mustard seeds	¼ tsp
Turmeric powder	¼ tsp
Fenugreek seeds	½ tbsp.
Asafoetida powder	1 tsp
Oil	As needed (2 tbsp)

Preparation

Peel and cut mangoes into small pieces. Dry roast the Fenugreek seeds and grind it to a powder.

Heat oil in a pan, add mustard seeds and allow to splutter. Add green chillies and ginger and sauté for two minutes, add the mango pieces and sauté at low heat for a further five minutes. Take off from heat add fenugreek powder, turmeric powder, asafoetida powder and salt and mix well.

Allow to cool and store in air tight jars. Allow two-three days to the curry to become soft and full flavour.