Kairichi Amti (Raw mango curry)

This is one of my favorite kokani curries. Maybe because it is really very seasonal.
Seeing the lovely green mangoes (kairi) now in the mumbai markets, prompted me to make this awesome dish.
The recipe that I have followed here, is traditionally passed on from my great-grandmother's times.
It has this sweet, spicy and tangy flavour..which is truly different !!

Hope you enjoy making this simple dish, while the raw mangoes last!

Level: Easy
Serves: 3 - 4 people

Ingredients:
1 small raw mango, any variety, roughly chopped
3/4 cup fresh grated coconut
1.5 tblsp jaggery
1/4 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp red chilly powder
1/4 tsp turmeric powder
1/4 tsp asafoetida
1.5 tsp rice flour
Salt to taste

Method:
Step 1: Apply red chilly powder, turmeric powder, salt and jaggery to the raw mango and rub well. Let it properly coat the mango. Keep aside.

Step 2: Grind together the coconut, 1/2 tsp mustard seeds and rice flour with a little water, till it turns into a fine smooth paste. Keep aside.

Step 3: Heat some oil in a pan, add the remaining 1/2 tsp mustard seeds and let it splutter. Then add asafoetida and fenugreek seeds and stir well. Add the raw mangoes (step 1) and saute well for 5 mins. Add in water, just enough to submerge the raw mangoes in it. Allow it to boil, till the mango turns slightly transparent.

Step 4: Add the ground mixture (step 2) in the water and stir well. Boil for 5 more mins.

Serve hot, with some hot rice.
This dish tastes great with chapatis too. But I personally love it with rice.

In Step 3, while you are boiling the raw mango in water, if you think the mango is too sour, take out some pieces and discard them. It is at this stage that you will adjust the sweet, spicy and tangy flavour.

If you are not going to have this curry immediately, take out the raw mango pieces and keep them separately. The more they are kept in the curry, the more tangy the curry will get.
You can add back the pieces if you like to, just before reheating this curry.

Generally, if the mango is really tangy, you may require just half of it. The mango that I used, wasnt as sour as it generally is, hence I used the entire mango.