Wild Mango and Mustard Seed Salad |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Ambya Kusal - adapted from a recipe in Indian in 6 by Monisha Bharadwaj. Enjoy the contrast of the bright-colored mango and black mustard seeds. Ingredients:
4 small ripe mangoes or 1 large ripe mango |
1/2 tablespoon peanut oil |
1 teaspoon black mustard seeds |
4 curry leaves or 4 basil leaves, thinly sliced |
2 dried red chilies, stalks pinched off and seeds shaken out or 1/2 teaspoon red chili pepper flakes |
Directions:
1. Peel the mangoes, remove the pits and cube the flesh.
2. Heat the oil in a wok or small saucepan and fry the mustard seeds until they pop.
3. Reduce the heat and add the curry leaves and the chiles.
4. Pour this oil with the spices into the mangoes. Mix lightly. Let the salad cool and serve at room temperature.
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