"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mango and Yogurt Curry (Gujarat) Recipe

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This recipe for Mango and Yogurt Curry (Gujarat), by , is from My Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Berrocal
Added: Saturday, July 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 cups sweet mango juice 5 (small sweet mangoes) or 2 large ones (I made it sweet)

5 t. yogurt

3 T. gram flour (Beaks)

3/4 ginger powder

a pinch of asafoetida

1/2 Jalapeņo chile

2 t. ginger

1 T. oil

1 t. cumin seeds

8 curry leaves

3/4 t t. salt

Directions:
Directions:
1. Soak mangoes in water for 15 mins. Press to soften them. Peel and squeeze into bowl.

2. Combine flour, ginger powder and asafoetida together. Slowly add to mango juice, yogurt, fresh ginger and chile and 1 + 2 cups water (so total 3 c liquid). Blend it.

3. Heat up tad bit of oil on skillet, brown cumin seeds, and add curry leaves. Take off skillet from heat and top it). Pour the liquid mixture into a pan over heat medium high. Turn down to medium heat. Cook 15 minutes stirring occasionally with whisk.

 

 

 

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