How to make it
Ingredients (Serves 4)
Mango + base
- Ripe mango pulp: 2 cups (about 3 medium-large mangoes)
- Oil (groundnut preferred): 2 tbsp
- Mustard seeds: 1 tsp
- Cumin seeds: 1/2 tsp
- Hing: a pinch (optional)
- Green chili: 1 (optional)
- Turmeric: 1/2 tsp
- Red chili powder: 1/2 to 1 tsp (adjust)
- Coriander powder: 2 tsp
- Garam masala: 1/2 tsp (optional)
Soy yogurt sauce (finish)
- Plain soy yogurt: 1 cup (unsweetened)
- Sugar or jaggery: 1–2 tsp (optional; depends on mango sweetness)
- Salt: to taste
- Water: 1/4 to 1/2 cup (to adjust thickness)
- Lemon juice: 1–2 tsp (optional, for extra tang)
Garnish
- Coriander leaves: 2 tbsp chopped
Step-by-Step Detailed Method
1) Prep (mango + protein)
- Blend mango pulp lightly so it’s smooth (keep some texture if you like).
- In a bowl, whisk soy yogurt until smooth add in chickpea flour, jaggery powder, and mango pulp.
2) Make Gujarati mango masala
- Heat oil in a pan on medium heat.
- Add mustard seeds; when they crackle add cumin seeds and hing.
- Add turmeric, red chili powder, coriander powder. Stir for 30 seconds until aromatic.
- Add in the mixed mixture and stir well.
- Simmer 5–8 minutes until the mixture thickens slightly.
Taste check now: mango tang + sweetness balance. Add jaggery/sugar if needed.
If it looks too tangy, add 1 tsp jaggery.
If it’s too thick, add water little by little.
4) Finish & garnish
- Turn off flame.
- Add lemon juice (optional) and garam masala (optional).
- Garnish with coriander leaves.
- Rest 5 minutes—flavors settle.
Serving Suggestions
- With phulka/rotli
- With khichdi
- As a side with thepla
- Or with plain rice
Nutrition (Estimated Per Serving)
Approx per serving (1/4th recipe) assuming:
- Soy yogurt 1 cup total
- Mango pulp 2 cups total
- Oil 2 tbsp total
- No extra protein add-in (if you add tofu/chickpeas, calories/protein rise)
Estimated nutrition (per serving):
- Calories: ~230 kcal
- Fat: ~9 g
- Carbs: ~30 g
- Protein: ~8 g
- Fibre: ~5 g
If you add tofu (recommended option)
- Protein and calories will increase (tell me tofu amount and I’ll recalc precisely).
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