MANGO MENASKAI ( Wild Mango curry)

This is a Karnataka delicacy which is popular in Udupi and Mangaluru regions and is prepared during feast or ceremonies. It is prepared in a thick consistency with a perfect combination of multiple flavours in a single curry including sweet, spicy, sour and bitter.

Ingredients

1.    Wild mangos peeled (small sugar-baby variety preferred) – 8

2.    Jaggery to taste (2 Tbsp approx.)

3.    Turmeric powder – ½ tsp

4.     Asafoetida – ¼ tsp

For the masala

1.    Coconut oil – 1 Tbsp

2.    Curry leaves – 10

3.    Coriander seeds – 1 Tbsp

4.    Urad dal – 1 tsp

5.    Sesame seeds – 3 Tbsp

6.    Methi (Fenugreek) – ½ tsp

7.    Cumin seeds – 1 tsp

8.    Dry red chilli – 4-5 ( Kashmiri or byadgi variety)

9.    Grated coconut – ½ cup

For tempering

1.    Coconut oil – 1 Tbsp

2.    Mustard – ½ tsp

3.    Urad dal – ½ tsp

4.    Curry leaves – few

5.    Dry red chillies – 1 or 2

Preparation

1.    Heat coconut oil in a pan and roast all ingredients under masala except coconut.

2.    Add grated coconut and remove from fire.

3.    Cool and grind to a paste. Keep aside.

4.    Cook mangoes in a pan with water to cover along with jaggery, turmeric powder, salt and asafoetida. Cook covered for 10 minutes.

5.    Add the prepared masala paste and water as required.

6.    Adjust consistency by adding more water as required.   

7.    Simmer for 6-8 minutes or till the colour of curry turns slightly dark.

8.    Prepare the tempering and pour over the curry and serve hot.

Tips

1.    Menaskai can be made with pineapple or bitter gourd.

2.    Quantity of jaggery may be adjusted as per your taste.