Before moving to US, we lived for about 2 years in Hyderabad, India. The capital city of my home state, Andhra Pradesh, lately known as Hi-Tech city, Hyderabad, has its own unique cuisine. A mishmash, a culinary amalgam influenced by people who migrated to this city from small villages, towns all over Andhra and from out of states on jobs, business and to work in political bureaucracy. Foodwise, you can get everything and anything there, almost:). Strong personalities and strong flavors are needed to survive in that city.
One such bold flavored recipe that I learned from a Hyderabad native, is this mango~sesame curry. Unripe mangoes are cooked in jaggery flavored sesame sauce. 3 strong flavors, unbeatable taste, perfect side dish for subtly bland naans/chapatis and puris.
Jaggery, Roasted Sesame Seeds, Unripe Mango ~ Three Strong Flavors
Recipe:
2 green, unripe mangoes – peeled, seed removed and cubed into bite sized pieces
1 cup sesame seeds – lightly roasted and powdered
¼ cup of jaggery – powdered
1 teaspoon of each – red chilli powder, salt and turmeric
For popu or tadka:
1 teaspoon of peanut oil
½ teaspoon of each mustard seeds, cumin and few curry leaves.
1 Heat peanut oil in a saucepan over medium heat. Add and toast cumin, mustard seeds, curry leaves.
2 Add mango cubes to the pan, stir in sesame powder, jaggery, chilli powder, salt and turmeric. Add about 2 cups of water and mix thoroughly.
3 Cover with lid and cook on medium heat for about 15 to 20 minutes, until the mango pieces soften and the sesame sauce comes together into medium-thick mass. Have a taste and adjust the salt, sweet, spicy levels to your taste. Cook for another couple of minutes and turn off the heat.
Serve warm with chapatis/naans or with puris and enjoy this unique curry of zinging taste.
Mango-Sesame Curry with Puris
