Did you know you can cook ripe mangoes and make wonderful dishes? Today I am sharing my favorite of all mango recipes. Since I received very good feedback on my other mango recipe last week, I am sure this recipe will wake up your taste buds. Its called Sauteed ripe mango or Palya. Where I grew up, there’s never a shortage of mango dishes during the summer. In my home state of Karnataka, ripe mangoes are called “Mavina Hannu”. As I mentioned in bitter gourd recipe, this side dish goes very well with other main dishes.
Ripe mangoes along with chili powder give the dish a hot and sweet combination! It goes especially well with rice or bread (Roti’s).Â For best results, look for ripe but notÂ too soft mangoes. Also, make sure it’s not the Alfonso variety because the skin of Alfonso mangoes don’t taste good.
So, let us get started!
- 4 ripe mangoes
- 2 tsp chili powder
- 1 tsp turmeric powder
- 1 tbspÂ jaggery
- 1 tsp tamarind (optional)
- 2 tsp split Bengal gram
- 1 tsp Mustard seeds
- 1 tsp Black gram
- 1 strand curry leaves
- 2 red chilies
- 1 tbsp coconut oil
- 2 tsp grated coconut ( optional)
- Wash the mangoes well and cut into small cubes with skin.
- Place a vessel over medium heat and drizzle little bit of oil.
- As oil starts to heat up, put split bengal gram, mustard seeds, black gram and red chili.
- When the seasoning starts to sputter, add curry leaves followed by mango cubes, and place a cover on the pan.
- After few minutes add salt, tamarind, and jaggery and stir well.
- AddÂ a teaspoon of turmeric powder and red chili powder and continue to stir and place the cover back on.
- After about 4-6 minutes, the mangoes are cooked throughout and appear a little mushy. Add grated coconut, mix well. Turn off the heat at this point.
- Add more salt as desired and the sauteed ripe mango or palya is ready!
Sauteed ripe mango goes very well with hot Jasmine rice!
|Prep time||Cook time||Serves|
|10 Minutes||30 Minutes||6|