Ingredients:
10 Kashmiri chilies
½ Coconuts
A little Tamarind (optional)
1/4tsp Turmeric
1-2 Green mangos
Oil
1-2 Onions
Method:
Grind chilies with turmeric and when the mixture is half ground, add tamarind (if used) and grind to a fine paste. Peel and slice the mangoes and apply a little salt to the slices. Grate coconut and extract milk. Slice onion. Heat oil and fry sliced onion till brown; add ground masala and fry for a little while; Add coconut milk and a little water if desired. When the curry starts boiling, add mango slices and till the mango are done. Add a little salt if desired.
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