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Coconut sesame gravy
Ingredients:
2 to 3 - mangoes ( small sized, ripe and sweet) or 1 to 2 cups - cubed pineapples
2 tbsp - grated coconut, fresh/frozen
2.5 to 3 tsp - ellu/til/sesame seeds
3 - dry red chilies, low to medium spiced
1/2 tsp - paprika
1 tsp - jaggery
1/2 tsp - tamarind paste
1 to 2 tsp - oil
1/2 tsp - mustard seeds
3 to 4 - curry leaves
a pinch - hing
salt as per taste


Method:

  1. Wash and cube the mangoes/pineapple;
  2. Cook with salt and water for about 3-4 mins or until done.
  3. Drain the water and keep aside. Keep the mango seeds too, if the mangoes are small.
  4. Note:

    • I retained the mango skin this time.
    • But the skin was a little bitter.
    • So, you might want to peel off the skin , unless they are Indian mangoes.

  5. Dry roast sesame seeds and red chilies;
  6. Grind with coconut , paprika and water to a smooth paste.
  7. Add the masala paste to the cooked mangoes and boil well.
  8. You can add water to get the desired consistency.
  9. Add the tamarind paste, jaggery , salt and mix well.
  10. Heat oil and temper with mustard seeds, curry leaves and hing;
  11. Serve hot with rice and enjoi!
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