To start creating a mangalorean -style upkari recipe, wash mango well. Peels the skin with your hands. A little mango pulp adheres to the skin; All right; It will not be wasted.
Put the sloppy mango in a saucepan and the skins in a bowl.
Add water, about 1/4 cup in the bowl with mango skins, just enough to be immersed in water.
Continue to squeeze the peels well in the bowl with your hands to remove the pulp still attacking as much as possible.
Transfer this water to the saucepan containing the peeled mature manghi. Continue to repeat (adding more water) until the water is almost clear.
Add the green chillies to the cracks in the saucepan. Heat over medium heat and bring to a boil.
Once it boils, reduce the heat and cook over low heat for about 10-15 minutes until the manghi are cooked well and become soft; About 15-20 minutes.
Add Jaggery to taste together with a little salt; Adapted to adapt to your tastes; Mix well.
Cook over low heat for about 5 minutes or more until you get a good consistency.
We love our somewhat diluted mango curry; But if you want a sauce more often, you can add a suspension of rice flour in water (about 2-3 teaspoons of rice flour in ¼ cup of water) with boiling curry and boiling until it breaks.
Now, it’s seasonal time or tempered curry.
In a small saucepan, he warms the clarified butter. Once the GHI is hot, add the mustard seeds and when they start splashing and crackling, add the dry red peppers and the zipper.
Immediately add to the curry and remove it well.
Dolce, spicy and exotic konkani mango curry is ready.
The mangalorea -style upkari recipe is usually served as a side dish with a steam rice meal, mangaloreal style, steam rice, Alurry Moong Dall’Abtie and Sonay Sukka recipe (dry recipe fry).
