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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the mangoes in a skillet alongwith the whole seeds of the mangoes. | 2. Add the curry leaves, green chillies and water. | 3. Add salt, turmeric powder and red chilli powder. | 4. Bring to a boil. | 5. Cook on high flame for 8-10 minutes. | 6. Remove from flame and keep aside. | 7. Heat oil in a non-stick saucepan. | 8. Add the mustard seeds and allow to crackle. | 9. Add methi seeds and allow to sizzle. | 10. Add the cumin seeds and allow to splutter. | 11. Add few curry leaves and stir-fry for a few seconds. | 12. Remove from heat. | 13. Pour into curry. | 14. Stir well. | 15. Allow to cool for about 30 minutes on the kitchen counter. | 16. Then, stir in the beaten yogurt. | 17. Mix it well and serve with cooked white Basmati rice. | 18. This is one lunch that you will eat licking your fingers and enjoying every morsel, I PROMISE! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mango	3		washed peeled diced	297.0	74.15100000000001	4.059	1.881
turmeric powder	2	teaspoons		-	-	-	-
yogurt	750		low-fat beaten	112087.5	8562.75	6376.125	5971.875
salt	1 3/4	3/4		-	-	-	-
red chili powder	1/2	teaspoon		-	-	-	-
curry leaf	3 -5		washed	-	-	-	-
green chilies	2			194.3028	48.0	0.0	0.0
water	1	cup		0.0	0.0	0.0	0.0
oil	2	teaspoons		74.752	0.0	0.0239	8.488999999999999
mustard seed	1	teaspoon		10.16	0.5618	0.5216	0.7248
methi seed	1	teaspoon		-	-	-	-
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.