Kaalen

Prep Time: 15 minutes

Cooking Time: 15 minutes

Serves: Four

• 1 c of cubed raw mango
• Or ½ c raw mangos and ½ c cubed bottle guard/raw papaya/ white pumpkin
• ½  c water
• 1 tbsp coconut oil/canola oil
• 1 tbsp mustard seeds
• A pinch of fenugreek seeds
• A handful curry leaves
• 3 dry red chilies
• 3-4 shallots, sliced
• 3 ½ c yoghurt, whipped

For The Coconut Paste

• 1c grated coconut
• ½ tbsp cumin seeds
• ½ tbsp chili powder
• A pinch of turmeric powder

Method

Steam the mango and vegetables with green chilies, water and salt, in a vessel, till the water has evaporated or until cooked. Heat oil in a pan; add mustard seeds, fenugreek seeds, curry leaves, red chilies and shallots. Lower the flame and add the coconut paste and stir gently. Don’t brown the paste. Add the cooked mango, veggies and yoghurt. Keep stirring on a low flame till the curry thickens for about 3 minutes. Serve with steamed rice.

Note: when reheating this dish, do so on a low flame and not for too long, otherwise it will curdle.