The mangoes, though, were really hardy. As hard and as sour as ever even after a week. We made dal a couple of times and then there were three. By this time I was tired of dal, I had already made chutney and have the pickle, so I looked for some other recipes to use them up.
I saw some which called for grated coconut or coconut milk, but I didn't want a heavy affair. In one of those weary moments, I also wanted something that reflected tastes native to me, and not acquired ones. Now that was a challenge. I had never come across a mango curry back home so I decided to come up with one myself, using a recipe that I used for a pumpkin pulusu (pumpkin stewed in tamarind) a few weeks ago.
At this point, let me tell you of a conversation I had with a colleague recently. I had been telling her of a cook I had employed briefly three years ago. I had her for six months, three times a week. She would cook only with one hand. The other would be clapped to her ear, holding the mobile phone, and she would be chattering away. Well, chattering is not quite the right word. This person always was discussing something or the other busily, furiously. This happened every day that she came to cook. At this point my colleague said, "But how could she do that, Sra? It's food, and you have to treat it well." She meant we had to treat it with respect.
This stuck in my mind. Soon after, I read something somewhere that said a dish cooked peacefully, in a peaceful frame of mind, that is, would taste much better than one cooked when the cook was stressed. It sounded plausible, and reminded me of yet another discussion with yet another colleague who had said something similar: "When you are not harried when you cook, if you are relaxed about it, it will turn out well, whatever time of day."
What do you think? I have now resolved to find some peace before I cook.
My green mango curry was thus made in a moment of peace, low expectations and yes, a spirit of adventure because I was curious to see how it would turn out without being too invested in it.
Here's the recipe. I didn't use any tamarind or tomato which I would use in a pulusu because the mangoes would be sour enough. I intended to use onions and curry leaves but found out I didn't have any.
Sour green mangoes: 500 gm, washed well, cut into strips with peel on, retain the seed
Gingelly oil: 1 tbsp
Mustard seed, cumin and hulled, split urad dal: about 1 tsp each
Red chillies: 2, broken
Garlic: 5 cloves, peeled, bruised
Red chilli powder: 1 tsp
Turmeric: 1 tsp
Salt: Iodised, 1 tsp
Coriander powder: 2 heaped tsp
Cumin powder: 1 heaped tsp
Jaggery: 1 heaped tsp
Water: Enough to cover the mangoes halfway
Heat the oil and temper with the mustard, cumin, urad dal and red chillies. Add the garlic, saute till it gives off an aroma.
Add the mangoes and saute well for a couple of minutes. Season with the turmeric, chilli powder, salt, coriander and cumin powders.
Add water to cover the mangoes halfway.
Cover the pan and let it boil on a medium flame till the mangoes are soft. You can even mash the flesh of a few pieces to give the gravy some body.
***I tasted it at this stage and it was sour enough to make my mouth pucker.
Reluctantly, I added some jaggery to it. It improved a bit and I left it at that because I wanted a tangy and hot curry, not a sweet one.
It was good with rice, now I am going to try it with dosas. Now, that, of course, is an acquired taste - and more honestly, an attempt to clear the fridge. Bon appetit!
Here's the recipe for another mango curry, with fish in it!
