The clas­sic cur­ried man­go is a must-have at Di­vali cel­e­bra­tions. San­dra fol­lows her moth­er by skip­ping the ex­tra step of boil­ing the man­go be­fore cur­ry­ing it. The re­sult is fan­tas­tic. The man­go soaks up the masala and cur­ry while be­com­ing ten­der and juicy. En­joy it down to the seed.

IN­GRE­DI­ENTS

6 green man­goes, washed and cut in­to wedges

1 ½ ta­ble­spoons salt

1 cup brown sug­ar

1 ta­ble­spoon cur­ry pow­der

1 ½ ta­ble­spoons am­char masala

1 head gar­lic, grat­ed

1 hot pep­per

8 to 10 grains me­thi or fenu­greek

3 ta­ble­spoons oil

8 cara­poulay or cur­ry leaves, chopped

4 ¼ cups wa­ter

DI­REC­TIONS

1 In a large pot, heat oil on medi­um-high heat.

2 Add me­thi and then, cook un­til gold­en-brown, about 5 to 8 min­utes.

3 Add gar­lic, cur­ry leaves and pep­per and then, sauté for 3 min­utes.

4 Add cur­ry and am­char masala. Then, im­me­di­ate­ly af­ter, add ¼ cup wa­ter.

5 Sauté un­til wa­ter evap­o­rates and a paste forms, about 5 min­utes.

6 Add man­go and mix un­til all of the man­go pieces are coat­ed with the cur­ry paste. Then, add sug­ar and salt.

7 Add re­main­ing wa­ter; this should cov­er the man­go en­tire­ly.

8 Let the man­go sim­mer, un­cov­ered, un­til the amount of sauce you de­sire is left in the pot.

9 Serve with cur­ried corn and roti. En­joy!