Mango and Tomato Curry

By roxy21

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.