MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Gujarati Mango Curry (Pukki Keri Nu Shak)
 Categories: Try it, Soup/stew, Vegan
      Yield: 2 servings

           -Gujarat, India

MMMMM----------------FLATBREADS & FLAVORS; ALFORD---------------------
      1 tb Tamarind paste
    1/2 c  Water; hot
    1/2 ts Cumin seed; dry-roasted
      1 lg Garlic cloves, crushed
      1 sm Onions, chopped; coarsely
    1/2 ts Salt
      1 tb Sugar, brown; or jaggery
      1 c  Water; warm
      1 tb Oil
    1/2 ts Black mustard seed
      3 md Mangoes; ripe, peeled & cut
           -into 3/4" cubes
      2    Chiles; green or red, finely
           -chopped
    1/2 ts Turmeric

  In small bowl, dissolve tamarind paste in hot water and stir well.
  Set aside.  (If using tamarind pulp, press seeds to detach flesh, and
  strain through sieve into another bowl, pressing pulp against the
  mesh with spoon to extract maximum tamarind; discard pulp.)

  In large mortar, pound cumin seed to powder.  Add garlic, onion, and
  salt and pound to paste.  Alternatively, grind cumin in spice
  grinder, then process to paste with garlic, onion, and salt in food
  processor.  Dissolve sugar in warm water in small bowl, and combine
  with tamarind water.

  Heat oil in heavy skillet.  Add mustard seeds and cook over medium
  heat until they pop (cover with lid when they begin to pop).  Add
  cumin paste and cook, stirring constantly, until it begins to brown
  slightly.  add tamarind mixture, mangoes, chiles, and turmeric.
  Raise heat and bring to boil, then lower heat to medium and simmer
  10-15 minutes, until thickened. Serve hot with plenty of fresh
  chapatti or puri for mopping up the sauce.

  Nutritional information per serving:  xx calories, x.x gm
  protein,  xx mg cholesterol, xx gm carbohydrate,  xx mg
  sodium, x.x gm fiber,  x.x gm fat, x.x mg iron, xx mg calcium,
  xx% of calories from fat.

  Tyops courtesy of Sylvia Steiger, SylviaRN (at) CompuServe (dot) com

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