Ripe Mango Curry

This dish was taught to me by  my colleague at work.She is from Kerela & so this is from that State.

I have always made this with Badam aam.One can use any mango which has a predominantly sour taste.

Ingredients : 1 badam aam,1/4 cup dahi -beaten up ,1/24 cup fresh grated coconut,3-4 red chillies ( Byadgi variety ),1 tsp jeera,1/24 tsp haldi,1/4tsp hing ( powder form ) ,salt to taste.Kadi pattas are optional.

Method : Cut the badam aam into big pieces ( more than 1 inch) & put it in a flat pan with water  enough to  just drown the mango pieces.Put on the gas. Now add haldi,hing & salt.

Take the coconut, lal mirchi & jeera & make a paste in the grinder.Within 5 minutes of cooking the mango ,it would have turned tender.Now add the ground paste to the pan. & mix the paste with the cooked mango pieces.Cook for another two minutes .Put off the gas.

After the pan has cooled to room temperature add the beaten curds to it & mix thoroughly.Delicious ripe mango curry is ready.It has three tastes-sweet,sour & teekha.

I add kadipatta whilst grinding the coconut paste as kadipattas are good for blood hemoglobin. The ghutli of the aam can be also added to the pan at the initial stage itself or it can be separately consumed as per one's wish.Byadgi is a place in Karnataka which produces the famous Byadgi mirchi.They are not hot at all but they have a unique taste.

Khatti namkeen lauki

This is my own creation -I had this large doodhi full of seeds.I deseeded it & proceeded ahead.

Ingredients : A doodhi ( skinned & deseeded) ,1 medium carrot,1 capsicum,1 medium onion,1 medium potato,1 medium tomato,1 green chilly,a few kadipattas,1 tbsp pav bhaji masala,1 tbsp oil,1/2 tsp haldi,  1/2 tsp hing & salt to taste.All veggies are diced into 1 inch pieces.

Method : I took a kadhai put on the gas. Now,pour  the oil in it.Then I added the onion, kadipattas & green mirchi & sauted it.I added haldi & hing.Then I  added the carrots,the potato ,the capsicum & finally the tomato.Then I added salt & mixed it all.Now,I added 1/2 teacup of water to the kadhai &  mixed it.I poured all this mixture into a vessel which will fit inside a cooker .I then kept the cooker vessel in cooker & pressure cooked it till I heard 1 whistle.I put off the gas.The delicious sabzi was ready.

Tip : I used potato with skin as all vitamins are there on surface but if the skin is muddy ,it is better to remove it if it sticks in spite of  repeated rinsing.I added pav bhaji masala on instinct.You can even try garam masala,if you feel that will be better.