Mango, King of fruits! Season is about to end. The fruit justifies the name as it is one which can be eaten in any for fresh/ cooked/ raw/ ripe form. It can be used in preparing various desserts and wild mangoes can be used in making of curries.
We as kids used to enjoy picking and collecting wild mangoes early morning. It was great fun doing it with a large team of cousins and eating 1 or 2 near the tree. This season, we had lot of wild mangoes at our native place. Kids enjoyed the routine of collecting them. Here is the recipe for the ripe wild mango stir fry or palya.
Preparation time: 10 minutes
Cooking time: 20 minutes
Ripe wild mangoes/ Sakkare kutti – 10-12
Grated coconut – ¼ cup
Urad Dal/ Black gram dal – 2 tsp
Red chillis – 3
Grated Jaggery – 4 tbsp, adjust according to the taste. Increase if mangoes are sour.
Salt – to taste
Coconut Oil or any cooking oil – 2 tbsp
Mustard seeds – 1 tsp
- Wash and clean mangoes. Remove stalk. With a sharp knife, slice 2 sides and retain other skin associated with the seed. Do not throw the seeds.
- Now take a frying pan or wok. Fry urad dal, 2 red chillis by adding few drops of oil until dal turns brown and you get a nice roasted aroma. Do not burn any ingredient.
- Dry grind the fried ingredients with grated coconut coarsely. Keep aside.
- In the same frying pan, heat oil, add mustard seeds &1 red chilli broken into rough pieces. Allow spluttering.
- Add chopped mangoes (with seeds), salt, jaggery and required water to cook. Cook it well by covering the pan. Once done, add ground paste or coconut mixture. Mix well, allow until water evaporates completely. Garnish with curry leaves.
- Serve the palya with hot rice, ghee or with curd rice and enjoy.