Goan Raw Mango Curry
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★ 4.1
Goan • Sides
Goan Raw Mango Curry
13 mins
4 servings
Cooked 100+ times recently
VegAbout this dish
Jeera aloo is a simple and flavorful Indian side dish featuring boiled potatoes tempered with cumin seeds (jeera). The dish boasts a perfect balance of earthy cumin and tender potatoes, making it a popular accompaniment to main meals. Pair with Chapati
Ingredients · 10
- 200 g Raw Mango (peeled and cubed)
- 50 g Coconut (fresh or desiccated)
- 1 piece Dried Red Chilli (stem removed)
- 200 ml Water (divided)
- 2 tbsp Coconut Oil (or vegetable oil)
- 0.5 tsp Mustard Seeds (whole)
- 0.25 tsp Hing (Asafoetida)
- 0.25 tsp Turmeric (powder)
- 0.5 tsp Salt (to taste)
- 4 tsp Jaggery Powder (or sweetener)
Instructions
Prepare paste and aromatics
- Add
- Grinds
How
Blend coconut, dried red chilli, and 50ml water into a smooth paste. Add coconut oil, mustard seeds, and hing to The Upliance jar.
Sauté the spices
- Sautés
- 1 min
How
The device will now sauté the aromatics on low heat for 30 seconds. The Upliance ensures the mustard seeds crackle without burning.
Cook the curry
- Add
- Stirs
- Simmers
- 12 min
How
Add the prepared coconut paste, turmeric, salt, jaggery, remaining water, and mango cubes to the jar. The device will mix and simmer on low heat for 12 minutes with automatic stirring.
Serve the dish
- Steams
- Serve
How
The Goan Raw Mango Curry is ready. Garnish with grated coconut and serve hot with steamed rice.
Why this recipe works better with Upliance
- No Chopping
- Automatic Stirring
- Precise Temperature at 120°C
Nutritional Information
413
Calories
36g
Carbs
3g
Protein
31g
Fat
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