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Category : Veg
Course Type: Main
Prep Time : 25 min
Serves: 2-3
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Ingredients:
- Mango (Medium sized) => 1
- Cooked Rice =>1 to 1.5 cups
- Cashew Nuts
- Peanuts (Optional)
- Cumin Seeds => 1/2 tsp
- Mustard Seeds => 1/2 tsp
- Skinless Black Mapte beans (Senaga Pappu )=>1/2 tsp
- Split Bengal gram (chana daal\mina Pappu) =>1 tsp
- Asfoteda(Inguva) =>1/8th tsp
- Curry Leaves => few to season
- Cilantro
- Green Chillies => 8 to 10
- Turmeric Powder => 1 to 1.5 tsp (depending on the color)
- Salt => to taste (app. 1 to 1.5 tsp)
- Oil => 5 tbsp
Procedure:
- Peel mango and grate it.
- Slit the green chillies.
- Put the flame to low and place the wok on it.
- Pour oil
- When the oil is warm, add cashew nuts and roast it until they are golden brown. Make sure you do not over roast it which ruins the taste.
- When cashews are done take them out of the wok and place aside.
- Make sure the oil is at right temperature(should not be smoky) to season.
- Add senagapappu, minapappu and keep stirring, when it slightly changes its color add mustard seeds.
- When mustard seeds start crackling, add cumin seeds, inguva and slitted green chillies.
- Saute it for about 30 secs (i.e., till the green chillies are not raw anymore) and add curry leaves.
- Add turmeric powder and give it a stir.
- Now add the grated mango.
- Stir and add salt.
- Saute it for not more than 5 minutes.
- Now turn off the stove and add rice
- Mix it well and add cilantro.
- Add roasted cashews/peanuts and give it a good stir.
Points to be noted:
- Tastes better with Basmathi rice.
- Grate mango on the large blade side of your grater. Each slice should be 1 to 2 inches of size
- Mango should not be sauteed too long as it turns mango mushy, which is not desired.
- Rice should not be hot when added to the mango mixture. It should be at room temperature or cold.
- Add a bit more cilantro rather for just garnishing 'cause it gives a nice flavor .
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