Today we will see a very common seasonal side dish of Kerala. Very tasty and also can be prepared in a jiffy. It is ash gourd-mango curry. In mango season, we prepare this quite often and is served with rice.
It is prepared by boiling all the dry ingredients in coconut milk till soft. Then seasoned using mustard seeds and curry leaves.
There is only one thing to say before starting the recipe, adjust the mangoes according to your taste. I can't tell the exact amount of mangoes because the taste depends completely on the variety. So do a taste test before adding mangoes. Also mango pieces will be mashed up very quickly so never over cook.
Related posts: Kumbalanga moru curry, Kumbalanga paal curry, Jackfruit seed mango curry also.
Let us have our lunch with this traditional tasty mango curry with ash gourd. Happy cooking, enjoy........
Step by step preparation of kumbalanga manga curry
- Take 1/2 cup de-skinned and chopped mango, 1/4 kg ash gourd, 10 to 15 shallots, 2 slit green chilies, 1" piece ginger, 1 teaspoon coriander powder, 1 teaspoon chili powder, 1/4 teaspoon turmeric powder and salt in a pan. The mango is used to introduce sour taste in the curry. So use as per requirement.
- Add in 1 cup thin milk. Cook on high flame unless the curry starts to boil. Then reduce the flame to low. The coconut milk should come just above the pieces to cook evenly.
- Cook till the mango pieces and ash gourd turns soft. By that time the gravy will also reduce to almost half and also never over mix or mash them. We want the pieces intact.
- Add thick coconut milk and immediately switch off the stove as soon as the gravy start to boil again.
- Then heat oil in another pan, splutter mustard seeds, add and saute dried red chilies and curry leaves. Pour this over the curry and serve hot.
- Mango is used to introduce sour taste to the gravy. The quantity of mango depends on the variety. So do taste mangoes and use as per requirement.