PACHAMANGA-PALAK/CHEERAYILA CURRY OR RAW MANGO-SPINACH CURRY

PACHAMANGA-PALAK/CHEERAYILA CURRY OR
RAW MANGO-SPINACH CURRY 


INGREDIENTS

RAW MANGO -1; CUT INTO PIECES
PALAK- 1 BUNDLE; FINELY CHOPPED

RED CHILLY POWDER-1/2 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON
SALT

GRATED COCONUT- 1/2 CUP
SHALLOTS- 2-3
GREEN CHILLIES- 5
CUMIN SEEDS-1 PINCH
CURD- 2 TABLESPOONS

COCONUT OIL- 1 TABLESPOON

CURRY LEAVES- 1 SPRIG
MUSTARD-1/2 TABLESPOON
DRIED RED CHILLIES-3

PREPARATION

GRIND GRATED COCONUT, CUMIN SEEDS, SHALLOTS,GREEN CHILLIES INTO A FINE PASTE

COOK RAW MANGO AND SPINACH/PALAK WITH RED CHILLY, TURMERIC POWDER AND SALT

ADD GRIND PASTE
WHEN BOIL ADD CURD AND REMOVE FROM FLAME


SAUTE IT WITH MUSTARD, DRIED RED CHILLIES AND CURRY LEAVES IN COCONUT OIL