Bathoni/Ripe Mango Curry

Bathoni/Ripe Mango Curry

By Harshada
  • Serves: 3 - 5
  • Prep Time: 15 Minute
  • Cooking: 15 Minute
  • Calories:




India has a variety of mangoes, and just like Indian cuisine, there are diverse recipes made from local Mangoes. Most of us have a memory associated with mangoes. Be it those summer holiday outings to grandparents home, to relishing whole mangoes with cousins. For us, it’s the Bathoni. Now Bathoni derives it name from the word “Batha” which means Mango Seed in marathi. So bathoni is essentially a Mango seed curry, of course with some of the pulp too. Recipe calls for any local mangoes, but they need to be ripe and soft. Pairi,Langda,Chaunsa,Kesar are some of the varieties we have tried. Any local sweet and tart mango will work. The pulp makes for a sweet and tart gravy, that is spiced with ginger and chilies.

Ingredients

Directions

  1. Peel the Mangoes and set aside
  2. Wash and peel ginger and Garlic,chop it along with green chillies. Grind it along with pepper,coriander and cumin seeds, use little water if needed to make a paste.
  3. Tip in the mangoes in a pan. Add the paste ,salt and mix together.
  4. Place the pan on medium heat till the mangoes and the pulp begins to simmer. Add 1/2 Cup water.Cover an cook on low heat for 10 mins.
  5. The mangoes will further soften and release the pulp to form a gravy.
  6. Serve hot with Roti and Rice

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







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