Muringakka Manga curry – Drumsticks and Raw Mango in Coconut milk

Initial preparation:

1. Scrape the drumstick using a knife, to remove the outer dark green layer. Wash and cut into 2 ½ inch long pieces. Set aside.
2. Peel off the mango skin. Wash and cut into 1 inch pieces. Set aside.

Curry Preparation:

1. Heat coconut oil in a pan, splutter mustard seeds.
2. Add in the cumin seeds and fry for 10 seconds on low heat.
3. Add in the chopped shallots and fry until slightly brown.
4. Add in the chopped garlic, ginger and saute until the raw smell disappears.
5. Now add in the drumstick pieces, green chillies, curry leaves and saute for 2 minutes.
6. Add in the turmeric powder, red chilli powder, coriander powder and fry for 10-15 seconds on low heat.
7. Then add in the mango pieces, thin coconut milk, salt and mix well.
8. Cover and cook until the drumstick pieces are cooked well and the curry is slightly thick on low-medium heat.
9. Add in the thick coconut milk and bring to a boil. Once it starts boiling, remove from heat and keep covered until ready to serve.
10. Serve warm with rice.

Notes:

• Adjust the quantity of mango according to the sourness.
• Instead of coconut milk, you can use finely ground coconut paste.
• Cooking with coconut paste:
  • Grind 1 cup of grated coconut along with half cup of water, and make a fine paste. Set aside.
  • Follow steps 1 to 6 in curry preparation. Then add in 2 cups of water, salt and cook until the drumstick cooks well on low-medium heat.
  • Finally add in the prepared coconut paste(approx: 1 cup) and mango pieces. Mix well, cover and cook for 5-7 minutes on low-medium heat. Adjust water and salt.
  • Remove from heat and keep covered until serve.