Recipe - Gujarati Mango Curry (Pukki Keri Nu Shak)

Gujarat, India

FLATBREADS & FLAVORS; ALFORD
1 tablespoon Tamarind paste
One half cup Water; hot
One half teaspoon Cumin seed; dryroasted
1 lg Garlic cloves, crushed
1 small Onions, chopped; coarsely
One half teaspoon Salt
1 tablespoon Sugar, brown; or jaggery
1 cup Water; warm
1 tablespoon Oil
One half teaspoon Black mustard seed
3 md Mangoes; ripe, peeled & cut
into 3/4" cubes
2 Chiles; green or red, finely
chopped
One half teaspoon Turmeric

In small bowl, dissolve tamarind paste in hot water and stir well. Set
aside. (If using tamarind pulp, press seeds to detach flesh, and strain
through sieve into another bowl, pressing pulp against the mesh with spoon
to extract maximum tamarind; discard pulp.)

In large mortar, pound cumin seed to powder. Add garlic, onion, and salt
and pound to paste. Alternatively, grind cumin in spice grinder, then
process to paste with garlic, onion, and salt in food processor. Dissolve
sugar in warm water in small bowl, and combine with tamarind water.

Heat oil in heavy skillet. Add mustard seeds and cook over medium heat
until they pop (cover with lid when they begin to pop). Add cumin paste
and cook, stirring constantly, until it begins to brown slightly. add
tamarind mixture, mangoes, chiles, and turmeric. Raise heat and bring to
boil, then lower heat to medium and simmer 1015 minutes, until thickened.
Serve hot with plenty of fresh chapatti or puri for mopping up the sauce.

Nutritional information per serving: xx calories, x.x gm protein, xx mg
cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, x.x gm fat,
x.x mg iron, xx mg calcium, xx% of calories from fat.

Tyops courtesy of Sylvia Steiger, SylviaRN (at) CompuServe (dot) com

Posted to MMRecipes Digest by "Rfm" RobertMiles@usa.net on Aug 19, 98