Sun-Dried Mango Curry: Healthiness & Deliciousness

It's been ages since I used sun-dried mangoes in my cooking. Growing up, my mum often used these tangy delights in various dishes. Sometimes she soaked them to soften, then lightly fried them to serve with rice (LEMONGRASS RICE) and other side dishes. The sour notes always brought immense joy to my palate. Whenever mum cooked dishes with sun-dried mangoes, I was in food heaven.

Sun-dried mangoes had slipped from my memory until I recently spotted them at the Indian grocer. Affordable and full of flavor, these mangoes need to be soaked in water to soften before cooking. They add delightful sour notes to dishes, especially traditional curries with potatoes. The combination of sourness, spiciness from the spices, tender potatoes, the aroma of asafoetida powder, and a drizzle of gingerly oil creates an indescribable taste sensation.

This curry is also a "health is wealth" dish (SPINACH TURMERIC) packed with nutritious spices, Indian gingerly oil, and asafoetida powder. Gingerly oil, also known as sesame oil, is rich in healthy fats and antioxidants, supporting heart health and protecting against cellular damage. Its anti-inflammatory properties can reduce inflammation, and its high vitamin E content promotes skin health and elasticity. Additionally, gingerly oil enhances the flavor of the curry with its nutty and rich taste (MUGHLAI VEGETARIAN KORMA).

Asafoetida powder enhances the taste with a unique, pungent flavor similar to onions and garlic. It balances and intensifies the overall flavor profile while offering health benefits like aiding digestion, reducing bloating, and anti-inflammatory properties.

All these ingredients, including gingerly oil and asafoetida powder, can be found at the Indian grocer. Now, let's get to the recipe.

 

Ingredients

10 sun-dried mango pieces - soaked in water to soften

8 garlic cloves - peeled

8 shallots - peeled

1 tsp fenugreek seeds

A few curry leaves

1 tomato – sliced

Curry powder (any type) - to taste

2 tsp coriander powder

3 potatoes - peeled and cut

A dash of asafoetida (hing) powder

1 tsp gingerly (sesame) oil

Salt - to taste

¼ cup oil

Water - as needed

Method

Heat oil in a pan.

Sweat the garlic and shallots until fragrant.

Add fenugreek seeds and curry leaves, cooking for a minute.

Add the sliced tomato and stir.

Add curry powder and coriander powder, stirring to combine all ingredients.

Add the potatoes and stir well.

Pour in water as needed and cook until the potatoes are softened.

Add the soaked sun-dried mangoes and asafoetida powder.

Add salt to taste and cook until the mangoes are soft.

Turn off the heat and drizzle with gingerly oil before serving.