Mango Curry with Dumplings




For curry;

2 semi ripe mango, peeled and pureed

2 green chilies

1 small Ginger piece, grated

1/2 teaspoon turmeric powder

 1/2 teaspoon red chili powder

1tsp. coriander powder

 Salt to taste

4tbsp. sugar

Water as required

Fresh coriander for garnishing

For tempering;

1 tbsp. vegetable oil

 1/2 tsp. cumin seeds

 1/2 tsp. mustard seeds

 2-3 curry leaves

For Dumpling

11/2 cup gram flour or besan, sifted to remove lumps 

 1/4 tsp. salt 

1/8 tsp. Fruit Salt

 Water to make batter  

 1 cup oil for deep frying

METHOD-For making Dumplings-

Place all ingredients for dumplings in a bowl and make a batter with enough water. Beat it well. The trapped air is what will make them light and fluffy. Solid dumplings do not taste nice. Heat oil in the shallow fry pan. Drop dollops of the batter into the hot oil, either with a dessert spoon or with your fingers. Make as many at a time as can float without overlapping each other. Fry until golden brown. Keep aside.  

For making Mango Curry – Heat oil in a pan and add cumin and mustard seeds. Stir and add curry leaves. Add chopped green chilies, ginger, turmeric powder chili powder and dry coriander powder. Stir and add mango puree. Check the consistency and boil it. Add salt sugar and dumplings; cook further 10-12 minutes. Remove from fire and add fresh coriander leaves. Serve.



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