Jain-Style Mango Curry Delight Recipe

About this recipe

A flavorful and tangy mango curry tailored for Jain dietary preferences, perfect for a wholesome dinner. This dish combines ripe mangoes with aromatic spices and creamy yogurt for a satisfying meal.

Ingredients

• 1 Bunch x 2 Curry Leaves (Karibevu)
• 200 g Organically Grown Raw Mango
• 100 g Premium Green Chilli
• 100 g Catch Sprinklers - Iodized Table Salt
• 100 g X 3 Mtr Turmeric Powder | Arisina Pudi Combo
• 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
• 200 g Whole Farm Premium Black Small Mustard Seeds
• 100 g Whole Farm Premium Methi Seeds
• 1 pack (100 g) On1Y Whole Cumin Seeds, Sabut Jeera Spices

Instructions

1. 1. Peel and chop the raw mangoes, reserving the seeds, and place them in a skillet.
2. 2. Add 5 curry leaves, 2 chopped green chilies, and 1 cup of water to the skillet.
3. 3. Stir in 1 3/4 teaspoons of salt, 2 teaspoons of turmeric powder, and 1/2 teaspoon of red chili powder. Bring the mixture to a boil.
4. 4. Cook on high flame for 8-10 minutes, then remove from heat and set aside to cool slightly.
5. 5. Heat 2 teaspoons of oil in a non-stick saucepan over medium heat.
6. 6. Add 1 teaspoon of mustard seeds and let them crackle, followed by 1 teaspoon of methi seeds and 1 teaspoon of cumin seeds. Stir until aromatic.
7. 7. Add 3 curry leaves to the saucepan and stir-fry for a few seconds, then remove from heat.
8. 8. Pour the tempered spices into the mango mixture and stir well to combine.
9. 9. Allow the curry to cool for about 30 minutes at room temperature.
10. 10. Proceed directly to serving.
11. 11. Serve the mango curry with freshly cooked white Basmati rice for a delightful dinner.