0/5
(0 Votes)
Ingredients
- 1/2 cup canola oil
- 1 tbsp black mustard seeds
- 1 tsp asafoetida
- 30 to 40 curry leaves
- 2 cups chopped tomatoes
- 1 tsp turmeric
- 1 tbsp + 1 tsp ground cumin
- 1 tsp ground cayenne pepper
- 1 tbsp salt
- 3 medium mangoes peeled, in 1 inch cubes
- 2 cups chopped green onions
Preparation
Step 1
Heat oil in medium pot on high for 1 minute. Add mustard seeds and cook until popping. Immediately add asafoetida and curry leaves. Reduce heat to medium-low. Add tomatoes, turmeric, cumin, cayenne and salt. Stir and cook for 5 minutes. Stir in mangoes, increase the heat to medium, cover and cook for 10 minutes stirring halfway through. Stir in green onions and cook, uncovered, for 2 to 3 minutes.
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