Total Calories: 601
1. Prepare the sambar powder. Then, in large non-reactive saucepan, add the mangoes, ginger, curry leaves, green chili peppers, turmeric, salt, and 2 cups water, and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the mango pieces are soft, 10 to 12 minutes.
2. Heat the oil in a small nonstick wok or saucepan over medium-high heat and add the sambar powder and asafoetida, stir a few seconds, then mix into the mango.
3. Dissolve the jaggery in 1/2 cup water, then strain and discard any residue. Add to the mango pieces. Mix in the cilantro and cook about 2 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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