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Ingredients
- Gujarat, India
- 1 Tbsp. Tamarind paste
- 1/2 c. Water, warm
- 1/2 tsp Cumin seed, dry-roasted
- 1 lrg Garlic cloves, crushed
- 1 sm Onions, minced, coarsely
- 1/2 tsp Salt
- 1 Tbsp. Sugar, brown, or possibly jaggery
- 1 c. Water, hot
- 1 Tbsp. Oil
- 1/2 tsp Black mustard seed
- 3 med Mangoes, ripe, peeled & cut into 3/4" cubes
- 2 x Chiles, green or possibly red, finely minced
- 1/2 tsp Turmeric
Directions
- In small bowl, dissolve tamarind paste in warm water and stir well. Set aside. (If using tamarind pulp, press seeds to detach flesh, and strain through sieve into another bowl, pressing pulp against the mesh with spoon to extract maximum tamarind; throw away pulp.)
- In large mortar, lb. cumin seed to pwdr. Add in garlic, onion, and salt and lb. to paste. Alternatively, grind cumin in spice grinder, then process to paste with garlic, onion, and salt in food processor. Dissolve sugar in hot water in small bowl, and combine with tamarind water.
- Heat oil in heavy skillet. Add in mustard seeds and cook over medium heat till they pop (cover with lid when they begin to pop). Add in cumin paste and cook, stirring constantly, till it begins to brown slightly. add in tamarind mix, mangoes, chiles, and turmeric. Raise heat and bring to boil, then lower heat to medium and simmer 10-15 min, till thickened.
- Serve warm with plenty of fresh chapatti or possibly puri for mopping up the sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 440g | |
| Recipe makes 2 servings | |
| Calories 246 | |
| Calories from Fat 69 | 28% |
| Total Fat 7.82g | 10% |
| Saturated Fat 0.71g | 3% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 597mg | 25% |
| Potassium 418mg | 12% |
| Total Carbs 46.99g | 13% |
| Dietary Fiber 4.7g | 16% |
| Sugars 39.8g | 27% |
| Protein 1.79g | 3% |
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