Mango And Tomato Curry Recipe

Name: Mango And Tomato Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon ghee; 1/2 tablespoon mustard seeds; 20 curry leaves, chopped; 1 cup chopped tomato, 1 large; 1/2 teaspoon turmeric; 3/4 tablespoon cumin; 1/2 teaspoon cayenne pepper; 1/2 tablespoon salt; 1 1/2 mangoes, peeled and cubed in 1-inch cubes; 1 cup chopped green onion

Servings: persons

1 tablespoon ghee
1/2 tablespoon mustard seeds
20 curry leaves, chopped
1 cup chopped tomato, 1 large
1/2 teaspoon turmeric
3/4 tablespoon cumin
1/2 teaspoon cayenne pepper
1/2 tablespoon salt
1 1/2 mangoes, peeled and cubed in 1-inch cubes
1 cup chopped green onion

1
Heat ghee in medium pot on high for 1 minute.
2
Add mustard seeds and cook until you hear the first popping noise.
3
Immediately add the curry leaves. The curry leaves will shrivel as soon as you stir them in the hot oil.
4
Reduce heat to medium-low.
5
Add tomatoes, turmeric, cumin and salt. Stir and cook the masala for 5 minutes. Stir in the mangoes, increase the heat to medium, cover and cook for 10 minutes, stirring, halfway through.
6
Stir in green onions and cook, uncovered, for 2 to 3 minutes.

kcal

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon ghee, 1/2 tablespoon mustard seeds, 20 curry leaves, chopped, 1 cup chopped tomato, 1 large, and more.

Yes, Mango And Tomato Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mango And Tomato Curry

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