Kairi chi Amti (Raw Mango Curry)

Kairi chi Amti, or Raw Mango Curry.

Seasonal fruits and vegetables hold a very important place in our daily diet. The few months that we receive the fresh stock, we are eager to try out new recipies . This however is my grandmother's recipe. Coconut is a common ingredient  in most Maharastrian cooking. In my maternal home they used to use 2 coconuts per day in various recipes, sometimes added with dry coconut also.

Today's recipe is made with raw mango and fresh coconut.

Ingredients:

• 1 medium raw mango.
• 1 tsp coriander seeds.
• 1/2 tsp mustard seeds.
• 1/2 tsp methi seeds.
• 4 red dry kashmiri chillies.
• 1/4 tsp peeper corns.
• 4 cloves garlic.
• 1tbsp besan (channa dal flour).
• 1tsp jaggery.
• Salt to taste.
• 1 tsp oil
• 2 tbsp ghee
• 6 tbsp fresh coconut  grated 

Method:

• Peel the raw mango and make 4 slices.
• Heat 1 tsp oil and add coriander seeds, mustard seeds, methi seeds, peppercorns, red chillies and garlic, stir fry for a minute. To this add the grated coconut and grind to a fine paste.
• Heat 2 tbsp ghee when hot add mustard seeds and a pinch of hing, add 1/2 tsp haldi and the mango pieces stir fry.
• Add the ground coconut paste and adjust the gravy.
• Cook for 10 mins on low flame.
• Add the jaggery and the besan dissolved in 2 tbsp of water.
• Cook for two mins 

Serve with steamed rice.