Mango Gatta Curry
by rjpatel
25 May 2013
This recipe has been viewed 5287 times
This is a new version of traditional Gatta Curry...
Mango Gatta Curry recipe - How to make Mango Gatta Curry
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Gatta
1 cup besan (bengal gram flour)
1 1/2 tsp achaar masala
1 tsp fennel seeds (saunf)
1 tbsp curds (dahi)
1/8 tsp baking soda
1 tbsp oil
1/2 cup grated raw mango
salt to taste
For Curry
1 cup mango pulp
1 cup beaten curds (dahi)
2 tbsp besan (bengal gram flour)
2 tbsp ghee
a pinch of turmeric powder (haldi)
1 tsp curry powder
1 tsp garam masala
salt to taste
1 tbsp sugar
For Tempering
1 tbsp ghee
1 whole dry kashmiri red chilli
2 cloves (laung / lavang)
1/2 cinnamon (dalchini)
2 cardamoms
1/2 tsp cumin seeds (jeera)
1/2 tsp fennel seeds (saunf)
1/4 tsp asafoetida (hing)
5 to 6 curry leaves (kadi patta)
Method
For the Gatta
For the Curry
For the tempering
For the Gatta
- For the Gatta
- Mix all the ingredients and make 5 equal portions out of the dough. Make cylindrical shape.
- Steam for 10 minutes in a steamer.
- Take out and allow all gattas to cool. Cut all gattas and keep aside.
For the Curry
- For the Curry
- Combine the mango pulp, curd, besan, curry masala, garam masala, salt, turmeric and sugar, whisk well and keep aside.
- Heat ghee in a kadhai, add the mango-curd mixture and stir continuously.
- Add 1/2 cup of water to adjust the consistency.
- Allow the mixture to simmer till thick consistency comes.
For the tempering
- For the tempering
- Heat the ghee. in a pan, add the red chilli, cloves, cinnamon, cardamom and saute for 1 minute.
- Add the cumin seeds, fennel seeds, asafoetida and curry leaves and add to curry.
- Mix well and add gattas to the curry and mix well.
- Garnish with fried cashew-nuts and coriander and serve with roti or rice.
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