(Printable Recipe)Recipe Source: My Mum-in-law
- 4-5 Ripe Mangoes of a small variety
- 1/2 tsp Bafat Powder
- 1 cup warm water
- jaggery to taste
- salt to taste
For tempering (fon/bagar/tadka):
- 2 tsp oil
- 1 clove garlic mashed up a bit
- 1/4 tsp mustard
1. Wash the Mangoes well on their surface and stem area to clean any sap and then carefully peel off the skin from the Mangoes and keep aside.
2. Put the peels in a bowl of warm water for about 10minutes to soften the pulp and fibre stuck to the skin. After 10minutes scrape off the pulp back into the water & discard the peels. Retain the pulp water.
3. Blend the pulp water using a blender so that you get a thick liquid. If you do not have a blender you can use a juicer jar of a mixie or just leave the liquid as it is – use your fingers to squash up any big pieces of pulp which came off the peel
4. In a pan, add the pulp water, salt to taste, bafat powder and jaggery and bring it to a boil (you need to retain a thick gravy so don’t add too much water). Add the peeled Mangoes and simmer for 3-4 minutes
5. In a smaller pan (tadka/tempering pan) heat the oil and add the mustard, when they splutter, toss in the garlic and fry till golden. Add this tadka to the curry.
6. Serve piping hot with steaming white rice or brown rice