I managed to survive nearly 50-odd days without LPG in my kitchen, thanks to some hand-me-down portions of creative prowess in the kitchen from the Mater and Pater. I managed to cook all our meals in the microwave. Well, cooking in the microwave is no biggie, but since you’re so limited in terms of what you can make, you’ve got to have that thinking cap on all the time.
This was one of the dishes I made on a whim on one of those 50-odd days. I had had raw mangoes in my refrigerator for more than a week, and I had been mulling over what to make with it. Though I didn’t know what I wanted to make, I knew one thing: I wanted to try making something new. That was a start. So I started cleaning the raw mangoes. And then I julienned them. And then I brought out some vegetables and julienned them too. Honestly speaking, I didn’t even know what I was doing then. And then I spotted this tetra pack of coconut milk in my pantry. EUREKA! Though I made this in the microwave the first time, I made it on the stove top a second time. I’ve penned down the procedure according to how I made it on the stove top because I don’t want to punish you all with having to cook in the microwave. And plus, there’s that debate about how safe it is to cook our food in the microwave because of the radiation and all that balderdash. The concept is the same, so it shouldn’t really matter what medium you use to prepare this dish.
Raw mango & mixed vegetable coconut curry
Recipe Source: Self
Preparation Time: 15 minutes
Comes together in: 30-40 minutes
Serves: 4-5 pax
- Raw Mangoes – 2 nos, peeled, de-seeded and julienned
- Onions – 2 nos large-sized, julienned
- Carrots – 2-3 nos, julienned
- French Beans – a fistful, julienned
- Ginger – 1-inch long piece, cleaned and minced
- Garlic – 7-8 cloves, minced
- Green Chillies – 3-4 nos, minced (alter to suit your tolerance levels)
- Curry leaves – from a sprig, chopped
- Coconut Milk – 1 no 200 ml tetra pack (I used Dabur Hommade)
- Cooking Oil – 2-3 tbsps
- Mustard seeds – 2 tsps
- Water – 3 -4 cups (adjust quantity as required)
- Salt – to taste
- I like to chop my curry leaves so it imparts more flavour. Also, it’s kind of an OCD issue! If you like to use them whole, go ahead the way you normally would.
- I used store-bought coconut milk. If you wish to make your own coconut milk at home, you could use coconut milk from one small coconut, or half of one big coconut.
- If the consistency of the curry is too thin after you’ve added the coconut milk and allowed to simmer, you could add a small amount of rice flour paste to thicken the curry. Not too much. Just a tad bit to assist in thickening the curry.
- In a deep and thick bottomed vessel, heat the oil.
- Add the mustard seeds and allow to splutter.
- Add the julienned onions, minced ginger, garlic and chillies, curry leaves. Saute till fragrant and the onions turn translucent.
- Add the julienned raw mangoes, carrots, beans and saute for 5 minutes.
- Add some salt at this stage so the vegetables are seasoned with enough salt. You can always adjust the salt later if required.
- Add 2 1/2 to 3 cups of water to the vegetables and allow the vegetables to cook on a medium flame. This is going to take some time, but do keep an eye on those veggies and stir occasionally. Don’t over-cook them till they get limp. They should be well-cooked, yet firm.
- Once the vegetables are done, ensure there isn’t too much or too little water in your cook pot. If the level of water is nearly an inch above the level of the vegetables, that should suffice. Adjust quantity as required. If there’s more water, allow to boil another 3-5 minutes so the water quantity reduces. If you’re adding water at this stage, add boiled water.
- Reduce flame to minimum and add the coconut milk. Give it a good mix, and check salt and season with more if required. Allow to simmer for 2-3 minutes. The curry will thicken from the addition of coconut milk during this stage, so keep stirring every few seconds.
- Once the curry has reached the desired consistency, remove from flame. Ta-da, curry is ready!
Serve hot with piping-hot rice. In my opinion, this curry can be best enjoyed with Kerala Matta rice (the red par-boiled rice with plump grains), and a couple of poppadoms on the side. YUM! Just when you think that this curry is somewhere between Avial and a Vegetable Stew, the acidic tones from the raw mango confuse you all over again. I like foods that play with your mind like that. Do come back and let me know how your curry turned out. I’ll be waiting to hear all about it.
Until the next one then! Love, love and more love 🙂