The New Tastes of India/Das Sreedharan 2001

Green Mango Salad
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 tablespoons oil 1 teaspoon mustard seeds 1 teaspoon urad dal
a few curry leaves 100g/3-1/2 oz shallots, halved a large pinch of chilli powder
a large pinch of turmeric powder 3 tablespoons lemon juice 3 tablespoons white wine vinegar
2 medium-ripe green mangoes, thickly sliced salt



1 Heat the oil in a large frying pan or wok. Add the mustard seeds and, as they begin to pop, add the urad dal and curry leaves. Cook, stirring, until the urad dal turns golden.
2 Add the shallots and stir-fry for 5 minutes, until the shallots are shiny and translucent.
3 Stir in the chilli, turmeric and some salt, then add the lemon juice, vinegar and mangoes. Mix well and cook until the mangoes are just tender.
4 Remove the pan from the heat and transfer the mixture to a large serving bowl. Serve cold.

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