RAW MANGO CURRY WITH TAMARIND/ PACHAMANGA CURRY
INGREDIENTS
RAW MANGOES -2
TAMARIND -1 INCH, (PUT IN WATER AND MADE TAMARIND WATER)
SALT
RED CHILLY POWDER-1/2 TABLESPOON
TURMERIC POWDER-1/4 TABLESPOON
CORIANDER POWDER- 2 TABLESPOONS
COCONUT MILK- THICK 1 CUP
CURRY LEAVES-6
MUSTARD-1 TABLESPOON
DRIED RED CHILLY -2
COCONUT OIL- 2 TABLESPOONS
PREPARATION
PEEL OFF THE SKIN AND CUT THE RAW MANGOES INTO VERY SMALL PIECES. BOIL IT WITH TAMARIND WATER AND SALT IN A VESSEL/ EARTHERN POT
MEANWHILE FRY RED CHILLY POWDER, TURMERIC POWDER AND CORIANDER POWDER FOR TWO MINUTES IN MEDIUM FLAME IN A FRY PAN AND ADD IT TO THE CURRY
WHEN THE THREE-FOURTH OF TAMARIND WATER GOES, ADD THICK COCONUT MILK
SAUTE WITH MUSTARD, RED CHILLY AND CURRY LEAVES IN COCONUT OIL
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