Curry made from ripe mango
- 4 Ripe small mangoes, peeled
- Mango pulp water as extracted from peels
- 2 teaspoons oil
- 1/4 teaspoon mustard
- 1 clove garlic
- 1/2 teaspoon Bafat Powder
- Blend pulp water and bring to boil while adding bafat powder, salt and jaggery. Simmer.
- Heat oil and fry mustard seeds and garlic. Pour it over curry.
- Serve Pikya Ambyachi Kadi hot with rice.