Ingredients:
3 mangoes, washed,peeled and diced,retain seeds
2 teaspoons turmeric powder
750 g low-fat yogurt, beaten
1 3/4 teaspoons salt
1/2 teaspoon red chili powder
3 -5 curry leaves, washed
2 green chilies, slit in between
1 cup water
2 teaspoons oil
1 teaspoon mustard seeds
1 teaspoon methi seeds
1 teaspoon cumin seeds
Directions:
Put the mangoes in a skillet alongwith the whole seeds of the mangoes.
Add the curry leaves, green chillies and water.
Add salt, turmeric powder and red chilli powder.
Bring to a boil.
Cook on high flame for 8-10 minutes.
Remove from flame and keep aside.
Heat oil in a non-stick saucepan.
Add the mustard seeds and allow to crackle.
Add methi seeds and allow to sizzle.
Add the cumin seeds and allow to splutter.
Add few curry leaves and stir-fry for a few seconds.
Remove from heat.
Pour into curry.
Stir well.
Allow to cool for about 30 minutes on the kitchen counter.
Then, stir in the beaten yogurt.
Mix it well and serve with cooked white Basmati rice.
This is one lunch that you will eat licking your fingers and enjoying every morsel, I PROMISE!
Servings: 4-6
Time preparation: 15 min.
Time total: 45 min.