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
 
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       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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