This ripe mango curry also called mango gassi, comes from the coast of Mangalore. It’s sweet, spicy, and finger-licking good. Onions, aromatics, and spices make up the base of the curry, which are then cooked down to thick moreish curry. I’ve grown up having raw mango curry but this ripe mango curry was a revelation and has soon become a favourite. The mango gives a subtle sweetness and creates a balance of flavours. Best eaten with hot ghee rice or dosas.
Check out my other favourite mango dishes here.
Ripe Mango Curry
15
minutes20
minutesIngredients
2 medium sized onions – roughly sliced
1 inch peeled ginger
4 garlic pods (peeled)
3 tbsp tamarind water
3 tsp vegetable / sesame oil
5-6 curry leaves
Salt to taste
2 tbsp jaggery
1/2 tsp turmeric powder
1 large mango (I used Banganapalli variety)
- FOR THE SPICE MIX
4 dried red chillies
1 tsp cumin seeds
1/2 tsp fenugreek seeds
1/2 tsp coriander seeds
10 black peppercorns
1/2 tsp amchur powder (dry mango powder)
Directions
- Start by cutting the mango into large cubes. The pulp around the seed should be squeezed and squeeze out the juice from the skin as well. Set aside.
- Start by dry roasting the spices (above-mentioned ingredients under spice mix) in a hot pan for 5 minutes. Be careful not to burn them. Set aside to cool.
- Add the cooled spice mix powder, sliced onions, peeled ginger, and garlic to a blender, and grind to a smooth paste. Add 1/4 cup of water while grinding. Add more if required.
- Heat the oil in a pan and add in the curry leaves. Add in the ground paste along with turmeric powder and fry for 7-8 minutes.
- Add in the squeezed mango juice, pulp, and cubes of mango along with a cup of water. Mix well until combined.
- Season with salt and jaggery powder. Give it a taste, add more salt if required. Let the curry cook for 5-6 minutes on medium flame.
- Lastly, add the tamarind water to balance the curry.
- Finish with a dollop of ghee and serve hot with steamed rice. Enjoy!
