Recipe Description

Gram flour and mango pulp gravy

Ingredients:-

• Green mango pulp –  ¾ cup
• Ripe mango pulp –  ¾ cup
• Besan (gram flour) – 2 tablespoons
• Table salt – to taste
• Buttermilk – ¾ cup
• Vegetable oil – 1 tablespoon
• Asafoetida – a pinch of
• Brown mustard seeds – ½ teaspoon
• Methi dana (fenugreek seeds) – ¼ teaspoon
• Curry leaves – 6-8 no
• Green chiles, slit – 2 no
• Water – 1 ½ cups
• Boondi – ½ cup

 

Method:-

1. Place the raw mango pulp, ripe mango pulp, gram flour and salt in a large bowl and whisk with a wire whisk mix to make a smooth mixture. Add the buttermilk and whisk it again. Set it aside.
2. Place a non stick medium sized deep pan on medium heat and pour in 1 tablespoon oil. Once small bubbles appear at the bottom of the pan, add the asafetida, mustard seeds, fenugreek seeds and sauté for 1 minute or till the seeds begin to splutter.  Add the curry leaves, chiles and sauté for 2 minutes more.  The color of the curry leaves and chiles will turn slightly dark.
3. Add the prepared mango pulp mixture and stir slowly.  Add the water and stir till it blends well with the rest of the ingredients in the pan and continue to cook till the mixture comes to a boil. Reduce the heat to low and simmer for 10-15 minutes more, stirring occasionally.
4. Add boondi and simmer for 5 more minutes or until the boondi gets soft and immersed in the curry.
5. Take it off from the stove top and transfer the kadhi into a serving bowl. Serve immediately with steamed rice.