Different yet simple!!!Yes that's what i felt when i saw the recipe on Youtube... mango is definitely the fruit of the season .I was browsing through some blogs and came across this blog and there was an event going on - Mango Mania -99.I happened to see it yesterday and it was closing on 15th June. I felt i had to participate in the event .So made this dish specially for the event-http://pumpkinfarmfood.blogspot.com/2012/03/99-day-festival-mango-mania-event-2012.html
This is Sanjeev Kapoor's recipe which i saw in Marathi on you tube with some changes made by me.. By the way I did not understand Marathi but thank god for the English sub titles!!My mother tongue also starts with M but not Marathi.. but Malayalam!!But when it comes to recipe i watch telugu, marathi, gujarati,,anything,... I have even watched Arabic recipes when our ship was stuck in Fujairah on anchorage for many days... So marathi was simple!!!
Going into the recipe...otherwise i may go Blah!! Blah! Blah!!!
Ripe Mango Pulp- 1 cup
Gram Flour/Besan-1/4 th cup
Turmeric/Haldi 1/4th tspn
Salt to taste
Water as required
Mix all these well in a bowl.(The consistency of water depends on the consistency of kadhi ..should not be too thick.. i added almost a cup of water)
Cumin seeds/Jeera-1/2 tspn
Red chilli Powder-1/4th spoon
Finely chopped ginger-1/2 tspn
Dried red chilli(broken) 2
Fenugreek/Methi leaves - say 2-4 stems
Heat ghee in deep pan and splutter the cumin seeds.Add hing followed by methi seeds ,red chilli powder,chopped ginger and dried red chilli.Mix well. Tear the Methi leaves and put into this.
Now add the mango pulp yogurt mixture into this and stir continously till it comes to boil and then keep it on simmer till the gravy thickens.
For the Pakodas.
Besan 3/4 th cup
Carom seeds/Ajwain-1 tspn
Turmeric powder/Haldi -1/4 tspn
red chilli powder -1tspn
Chopped coriander leaves almost 3 tbsp
Mango Pulp as reqd to mix
Oil for deep frying
Mix well to get thick batter .( where you can take spoonfuls and deep fry).Can add water instead of the mango pulp.
Make lemon size balls or take spoonfuls and deep fry in sufficient oil.Remove to an absorbent paper.Now put the pakodas into simmering kadhi and mix gently.
Tip:Immerse the pakodas in water for sometime and later squeeze out the water and put into kadhi.In this way the pakodas will be soft( N's tip)
Serve hot with rice.
Kadhi with a mango flavour..different but familiar:)
I halved the recipe for the yogurt mango mix made first.( We are only 2 poeple, did not want too much of it)
Since i did not have fresh methi leaves i used kasoori methi.
Sanjeev Kapoor made the pakodas using yogurt,mago pulp,methi leaves and besan.I skipped the yogurt .And instead of methi i used coriander leaves ( i lovvvveeee coriander leaves in anything and evrything:) )
Adapted from Sanjeev Kapoors Recipe.