"This is a journey of my life since I was all of 12 yrs when I started my hand in cooking to now with displays of my learning and creations of recipes from around the world. My inspiration and role model has always been my Mum who has always created dishes from around the world and excellently well. I do not believe I would ever match to her culinary skills. I remember the times she could cook and bake almost 4-5 dishes in one go without ever letting one go under cooked or burnt! I was born and raised in Dubai, UAE and recently moved to India for family reasons. Kitchenette just means that over the decades, my kitchen has changed from that of my mum's to my uncle and aunt's, to my home in UAE and now in India. Pala't'te, describes both global cuisines ('Palatte'-diverse flavours) and pleasing diverse 'Palates'."

Tuesday, 12 March 2013

Veggies in Mango Gravy Stew

As mentioned in my earlier post, raw mangoes have started its appearance in the local market. Although I bought these raw mangoes for pickle making, I decided to try making a dish with mango gravy and it turned out well.

You can serve this dish with rice or flat breads such as roti or dosas. I served these with Rice flour dosas.
Veggies in Mango Gravy Stew

You need:

  • 200 gms beans,  chopped
  • 2 large ridgegourd, peeled and diced
  • 100 gms split pigeon peas (toor dal), cooked
  • 1 small green, raw mango or 1/2 of a medium sized green, raw mango, diced
  • 2 tbsp of cooking oil
  • Salt to taste
  • 1 tbsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tbsp Kashmiri chili powder / paprika powder
  • 1/2 tsp mustard seeds
  • 1 large onion, diced
  • 1 sprig curry leaves
  • 3-4 cloves of garlic, diced and crushed
  • 1" ginger, diced and crushed
  • 2 cups of filtered water

The make:
Serves 4-6 adults | Preparation Time: 10 minutes | Cooking Time: 30 minutes

1. Heat the oil in a wok on high and splutter mustard seeds.

2. Add the curry leaves and onions on medium heat.

3. Once the onions turn translucent, add the garlic and ginger and toss for about a minute.

4. Next add the coriander powder, turmeric powder and chili powder and fry until the spices leave the sides of the pan.

5. Add the beans and cover and cook. Next add the mango, ridgegourd and cooked pigeon peas and saute for about 2-3 minutes.
Bringing the gravy to a boil

6. Add salt and water as required for the gravy and bring to boil.

7. Do a seasoning taste and serve hot with rice, flatbread such as roti, chapatti or dosa. I served this with Rice flour Dosas.
Veggies in Mango Gravy served with Rice flour dosas on a cloudy, sunny morning

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