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Sweet and sour mango curry
Sweet and sour mango curry

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Beans, unbelievably, are very good for your heart. Sure, the after-effects of ingesting beans could not be the best for your nose, but they are so healthy for you. This does not mean, however, that simply eating beans will make your heart be much healthier or counterbalance the effects of unhealthy foods you might be consuming. What this means is that substituting in edamame or pinto beans for the chicken on your salad or eating a soy burger in place of the hamburger is what you have do. The good news is that beans taste good–good enough that you are likely to not miss eating meat.

There are lots of foods you will find that that are terrific for your body. Without a doubt, the foods cited in this article can help your body in numerous ways. These foods are particularly great for the heart, however. Begin incorporating these foods in your diet every day. Your heart will greatly benefit from it!

We hope you got insight from reading it, now let’s go back to sweet and sour mango curry recipe. To cook sweet and sour mango curry you only need 12 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to cook Sweet and sour mango curry:
  1. Use 4 Ripe Mangoes
  2. Take 10 Dry red chillies
  3. Take 1/4 tsp Jeera
  4. Take 1/2 tsp Mustard seeds
  5. You need 1 tsp Coriander seeds
  6. Use 1 small tamarind ball
  7. Use 1 tbsp Jaggery
  8. Take as per taste Salt
  9. Prepare Few curry leaves
  10. Prepare 1 tsp Mustard seeds
  11. Take Few Garlic cloves
  12. Prepare as required Coconut oil
Steps to make Sweet and sour mango curry:
  1. Peel the skin of mangoes and squeeze out the maximum amount of juice you can and discard the skin.
  2. Dry roast dry red chillies, mustard, jeera and coriander for few secs. And grind it into a fine powder in a blender.
  3. Soak tamarind in water and later squeeze out the juice and discard the pulp.
  4. Heat a vessel add mangoes pour in water along with the extracted juice and bring to a boil add the powdered masala +tamarind juice+salt and cook on low flame…..when almost done add in a tbsp of jaggery+curry leaves and switch off the flame.
  5. In another pan heat a tsp of oil and tip in mustard seeds and once it splutters add in crushed garlic and saute for few seconds
  6. Pour the tempering onto the mango curry and mix nicely.

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