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1
For the Relish: First you will want to peel your mango and then cut off the flesh from the pit.
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2
Place the mango in a bowl, and process it with a food processor, or simply mash it with a hand masher, whatever you choose to do.
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3
Mix in the rest of the ingredients and set aside.
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4
For the curry: In a clean food processor bowl, place the garlic, ginger, chiles and 3 tablespoons of water, and process until smooth.
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5
Next, heat your oil in a large saucepan, and add the whole coriander seeds, cumin seeds, and allow them to sizzle for a few seconds, allowing for the flavors to release a bit.
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6
Then add the ground cumin, the ground cardamom seeds, and turmeric and cook for about a minute or so.
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7
Then add the garlic paste that you made in the processor, along with the tomatoes and remaining water.
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8
Stir to mix well, and then add the mushrooms, okra, and garbanzo beans.
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9
Stir again, and then bring to a boil.
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10
Reduce your heat and then cover and simmer for 5 minutes.
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11
Remove the lid and turn your heat up slightly and cook for about 8-10 more minutes (maybe less depending on your okra), until the okra is tender but not too soft (you dont want mushy okra).
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12
Remove from heat and add your chopped cilantro, stirring lightly.
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13
Serve with your mango relish and rice (I like it with basmati).
