20 mins

    This is a tangy, sweet-sour curry made with mango and jeera. I love it with rice. You can use either raw or ripe mangoes, as long they're juicy. This dish has thin gravy, so better to nor serve with chapatis.


    Delhi, India
    4 people made this

    Serves: 4 

    • 2 mangoes
    • Oil for tadka (saute)
    • 2 tsp cumin seeds
    • 1 tsp coriander seeds
    • 1 tsp haldi
    • 2 cups water
    • Salt to taste
    • Sugar to taste

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Boil mangoes, let cool, cut and take pulp out. If using pressure cooker, cook them for 1 whistle or boil for 5-7 minutes in a deep pot.
    2. In a kadhai, heat oil on medium heat. Add cumin, coriander and when they crackle, add haldi. Haldi cooks rapidly, don't let it burn. Add mango pulp, lower heat, cook for 2-3 minutes. Add 2 cups water, sugar and salt. Bring to a boil. Lower heat, let simmer for 5 minutes. Serve with rice.

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    should i use raw mangoes or ripe ones ?  -  11 Jul 2013