Best Mango Curry recipe - Vegetarian

No, no, not just another mango curry with green mangoes. This one’s special - a classic, heritage mango curry made with sun-dried mangoes. Back in the day, instead of letting mangoes rot, people sliced and sun-dried them, preserving their goodness. 

These sun-dried mango pieces bring a unique depth to the curry. Alongside them are potatoes, spices, curry leaves, and a drizzle of Indian sesame oil to honor the heritage of Indian cooking.

The result? A dish that’s not just fabulous but truly mouthwatering. With simple, pantry-friendly ingredients, this mango curry bursts with spiciness, tanginess, and an irresistible aroma. It’s simplicity at its best, lifting your palate with every bite.

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.