Ripe Mango Subji

The third Monday of Shravan comes around. The requisite items are made. Today's subji or vegetable is unusual. A ripe mango concoction, that is both sweet and spicy. The concept of cooking a ripe mango in a savory fashion  is novel. A few Indian communities follow this path, each recipe unique in taste and texture. 

We can have a prolonged debate on how to cut a mango. Everyone has a way. The photo below is today's easy choice! Chunks  are added to a ground paste made with chile powder, coriander seeds, fenugreek seeds, lentils and coconut. Dried red chiles, curry leaves and mustard seeds add a strong accent. The mango cooks for minutes. The thali comes together fast....

RIPE MANGO SUBJI

Serves 4

2 large ripe Mangoes

1/3 cup grated fresh Coconut

1/2 teaspoon Chile Powder

1 teaspoon Coriander seeds

1/4 teaspoon Fenugreek seeds

1/2 teaspoon Urad Dal 

1 tablespoon Canola Oil

1-2 dried Red Chiles

4-5 Curry Leaves

1/2 teaspoon Mustard seeds

1/2 teaspoon Kosher Salt

Cut mango into small cubes. The easiest way to cut them is to slice the mango vertically leaving a 3/4 inch gap in the middle. You have two cheeks. Lightly slice each half into a grid pattern. Push the mango upwards so the pieces fan out. Cut the pieces off. 

Grind fresh coconut, chile powder, coriander seeds, fenugreek and urad dal. Use a little water to grind. The paste should be smooth.

Heat oil in a saucepan. 

Drop red chiles, curry leaves and mustard seeds into shimmering oil. Let the seeds pop for a few seconds.

Add mango cubes to oil. Saute. 

Scrape the coconut paste into the mango. Stir well.

Season with salt. 

Cover and cook over a low flame for 5 minutes. 

Uncover.

Eat. 

These Monday thalis are an ode to joy! 

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