Gujarati Mango Curry (Pukki Keri Nu Shak)

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Title: Gujarati Mango Curry (Pukki Keri Nu Shak)
Categories: Try it, Soup/stew, Vegan
Yield: 2 servings

-Gujarat, India

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1 tb Tamarind paste
1/2 c Water; hot
1/2 ts Cumin seed; dry-roasted
1 lg Garlic cloves, crushed
1 sm Onions, chopped; coarsely
1/2 ts Salt
1 tb Sugar, brown; or jaggery
1 c Water; warm
1 tb Oil
1/2 ts Black mustard seed
3 md Mangoes; ripe, peeled & cut
-into 3/4" cubes
2 Chiles; green or red, finely
-chopped
1/2 ts Turmeric

In small bowl, dissolve tamarind paste in hot water and stir well.
Set aside. (If using tamarind pulp, press seeds to detach flesh, and
strain through sieve into another bowl, pressing pulp against the
mesh with spoon to extract maximum tamarind; discard pulp.)

In large mortar, pound cumin seed to powder. Add garlic, onion, and
salt and pound to paste. Alternatively, grind cumin in spice
grinder, then process to paste with garlic, onion, and salt in food
processor. Dissolve sugar in warm water in small bowl, and combine
with tamarind water.

Heat oil in heavy skillet. Add mustard seeds and cook over medium
heat until they pop (cover with lid when they begin to pop). Add
cumin paste and cook, stirring constantly, until it begins to brown
slightly. add tamarind mixture, mangoes, chiles, and turmeric.
Raise heat and bring to boil, then lower heat to medium and simmer
10-15 minutes, until thickened. Serve hot with plenty of fresh
chapatti or puri for mopping up the sauce.

Nutritional information per serving: xx calories, x.x gm
protein, xx mg cholesterol, xx gm carbohydrate, xx mg
sodium, x.x gm fiber, x.x gm fat, x.x mg iron, xx mg calcium,
xx% of calories from fat.

Tyops courtesy of Sylvia Steiger, SylviaRN (at) CompuServe (dot) com

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