Sweet juicy mangoes, picked up and put on the dividing wall between neighbours
Some of them falling on the stone-paved part of the yard, gathering the imprint of rough granite.
Mangoes from our trees, abundant this year and still available! The trees grew from mango-stones/seeds , available during the season, exactly thirteen years ago. They went into all corners and sides of a plot that stood barren of any trees save for a straggly Lychee/ Sitaphal tree in the back. Banaganapalli's, Hyderali's and perhaps some of those sweet, juicy, mangoes carted during a trip back from Kerala. During the peak season of fruits, the trees attract, huge, light-grey monkey's from across the road and the forested environs of an industrial unit, now defunct and tied up in legislation.
The road: an old highway which had a string of century [ or more] old trees lining both its sides, academic institutions with ample breathing space between them, pre-historic rock formations, empty lands, beautiful glimpses of lakes and small water-bodies, perhaps a cluster of 'colonies' baking in the sun with no green cover. This stagnant unit, is one of the few, perhaps the only one surviving in this stretch, with peeling, yellowed PWD buildings, barely visible through beautiful old, Neem and Banyan trees.
Early morning scene: Villagers, walking and cycling along its fences, straight to the break in between, with water 'lota's', now with old/recycled water bottles.
So here is the recipe for the traditional Kerala sweet and spicy Manga Kari/ Mango Curry. This was my version; the mangoes were semi-ripe, not the correct variety and it had additional spices. This was made in the traditional soap-stone vessel, Ma carted over from Kerala.
Mangoes: 4 ripe, sweet, small mangoes
Turmeric powder: 1/2 tsp
Chilli powder: 1/2 tsp [according to taste]
Curry Leaves: 1 stem
Indian Jaggery: according to preference and the sweetness of the mango. 2-3 small cubes of Indian jaggery used here.
Water: to cover the mangoes and paste.
Peel the mangoes and squeeze out the pulp.
Cover the mangoes and pulp with just enough water.
Add turmeric powder, chilli powder and salt
Bring to boil and let it simmer for 20 minutes or so
Add jaggery cubes
Add freshly torn curry leaves,
Simmer for a 5-8 minutes until the jaggery melts.