Serves : SERVES 4 AS A SIDE DISH
Ingredients :
Ingredients :
- SLIGHTLY UNRIPE INDIAN MANGOES 2–4, depending on size
- FRESHLY GRATED COCONUT from 1 coconut, or 150g (5½oz) desiccated coconut soaked in enough warm water to just cover for 30 minutes
- DRIED RED CHILLIES 4–6 large
- CORIANDER SEEDS 1 tablespoon
- GROUND TURMERIC ½ teaspoon
- EXTRA VIRGIN RAPESEED OIL 2 tablespoons
- BLACK MUSTARD SEEDS 1 teaspoon
- WHITE LENTILS (URAD DAAL) 2 teaspoons
- CURRY LEAVES 12–25, preferably fresh, finely chopped; if using dried, soak in water for 10–12 minutes, and dry thoroughly before chopping
- WATER 225ml (8fl oz)
- SOFT BROWN SUGAR 1–2 tablespoons, depending on the sweetness of the mangoes
- CHOPPED FRESH CORIANDER 1 tablespoon (optional)
- SALT
- FRESHLY GRATED COCONUT from 1 coconut, or 150g (5½oz) desiccated coconut soaked in enough warm water to just cover for 30 minutes
- DRIED RED CHILLIES 4–6 large
- CORIANDER SEEDS 1 tablespoon
- GROUND TURMERIC ½ teaspoon
- EXTRA VIRGIN RAPESEED OIL 2 tablespoons
- BLACK MUSTARD SEEDS 1 teaspoon
- WHITE LENTILS (URAD DAAL) 2 teaspoons
- CURRY LEAVES 12–25, preferably fresh, finely chopped; if using dried, soak in water for 10–12 minutes, and dry thoroughly before chopping
- WATER 225ml (8fl oz)
- SOFT BROWN SUGAR 1–2 tablespoons, depending on the sweetness of the mangoes
- CHOPPED FRESH CORIANDER 1 tablespoon (optional)
- SALT
Preparation Method :
- Stone and peel the mangoes, then cut the flesh into thin slivers.
- Put the coconut, chillies, coriander seeds and turmeric into a blender and whiz to a purée.
- Heat the oil in a saucepan. It is hot enough when a few mustard seeds immediately crackle in it. At that point, add the rest of the seeds along with the lentils and curry leaves and sauté until the lentils are light brown and give off a lovely nutty aroma. They can burn very rapidly, so take care that this doesn’t happen. Quickly add the puréed mixture and sauté for 2 minutes.
- Add the mangoes and measured water and cook for about 3 minutes, until the fruit is almost tender.
- Stir in the sugar and allow the mixture to bubble and thicken a bit. Add salt to taste. For extra flavour, if you wish, stir in the chopped coriander just before serving.
Notes
- Indian mangoes are sour, so if using a different type, add less sugar than specified.
- If using fresh coconut, you can, if you wish, finely chop a 2.5cm (1in) piece and fry it in the oil before the sauce is made. It should be set aside to drain on kitchen paper and can later be used to garnish the dish. Of course, it also flavours the oil before the rest of the sauce ingredients are cooked.
- Put the coconut, chillies, coriander seeds and turmeric into a blender and whiz to a purée.
- Heat the oil in a saucepan. It is hot enough when a few mustard seeds immediately crackle in it. At that point, add the rest of the seeds along with the lentils and curry leaves and sauté until the lentils are light brown and give off a lovely nutty aroma. They can burn very rapidly, so take care that this doesn’t happen. Quickly add the puréed mixture and sauté for 2 minutes.
- Add the mangoes and measured water and cook for about 3 minutes, until the fruit is almost tender.
- Stir in the sugar and allow the mixture to bubble and thicken a bit. Add salt to taste. For extra flavour, if you wish, stir in the chopped coriander just before serving.
Notes
- Indian mangoes are sour, so if using a different type, add less sugar than specified.
- If using fresh coconut, you can, if you wish, finely chop a 2.5cm (1in) piece and fry it in the oil before the sauce is made. It should be set aside to drain on kitchen paper and can later be used to garnish the dish. Of course, it also flavours the oil before the rest of the sauce ingredients are cooked.
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