Mango, King of fruits! Enjoy them in all the possible ways before this season ends! You will get varieties of them just meant to consume as ripe fruit to raw as vegetables too. Especially the multiple varieties of wild mangoes are used in number of sweet & savory side dishes & curries. They make the meal tasty & make you crave for more
Here is one of the delicacies from coastal Karnataka, which is Mango stir-fry in a spice mix of fried urad dal, red chillis in coconut. A best suited variety of mango for this subzi is called Nekkare mavu/ HoLe mavu which is a wild mango with pleasant & unique flavor. This palya can be made not only with matured raw mango but also ripe wild mango. Check for my post of ripe mango palya.
This dish reminds me of my childhood summer holidays & my aunts (paternal). They used to stay with us for few days & make this & many mango & jack fruit dishes with mom and we all used to relish with so much of fun. All those are evergreen memories, immeasurable pleasure!
If you get any wild variety of raw or ripe mango, you can use that. Check for the recipe of ripe mango subzi here. I tried it with totapuri here and sharing the recipe now.
Preparation time: 10 minutes
Cooking time: 20 minutes
Raw totapuri mango (matured) – 1 (big)
Grated coconut – ¼ cup
Urad Dal/ Black gram dal – 2 tsp
Red chillis – 3
Grated Jaggery – 4 tbsp/ big chunk, adjust according to the taste. It needs more jaggery.
Salt – to taste
Coconut Oil or any cooking oil – 2 tbsp
Mustard seeds – 1 tsp
- Wash mango clean, remove & discard stalk part. Cut into small pieces.
- 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. Add grated fresh coconut & sauté couple of times. Switch off the stove.
- Dry grind the fried ingredients coarsely, when it cools down. 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.
- It tastes good even with little gravy like gojju.