While the mango season is still here, we bring you a selection of recipes tried and tested by our expert chef, Hari Chandana. Who would have guessed that sweet, ripe mangoes could blend successfully with such a variety of flavours!
Quick Mango Buttermilk Stew
Chopped Ripe Mango : 1 cup
Sour Buttermilk : 1 cup
Green Chillies : 4 or 5
Dried Red Chilli : 1
Besan Flour : 1 tsp
Rice Flour : 1 tsp
Mustard Seeds : 1/4 tsp
Cumin Seeds : 1/4 tsp
Curry Leave : 1 sprig
A pinch of asafoetida
A big pinch of fenugreek seeds
A big pinch of turmeric powder
Salt to taste
Oil : 1 tsp
Wash and chop the mango into medium size pieces and set aside.
Don`t peel the mango skin for this dish.
Combine the buttermilk, salt, split green chillies, turmeric powder, rice flour, besan flour, mango cubes and a cup of water in a cooking vessel.
Let cook for 15 minutes on a low flame.
When it`s done, switch off the flame and set aside.
Heat a teaspoon of oil for seasoning.
Add the mustard seeds, cumin seeds and fenugreek seeds and let them splutter.
Add the curry leaves, asafoetida and red chilli and let them fry for a few seconds.
Then turn off the flame, add this seasoning to the mango stew and mix until well combined.
Serve with warm rice and a dollop of ghee.