22-Feb-07..first written in 2007 , then had to pull out all content because the site got hacked ..so decided to revive it

So we have this smart suave dude ,Rahul Ponappa, who’s now somewhere in the USA.Hes from Coorg in Karnataka,a smaller town in South western India which has a unique cuisine of their own.Pona as we used to call him was my batchmate in Oberoi hotels but a management trainee as opposed to me ,I was the kitchen trainee and was a great guy who also survived OSHM/OCLD, which was the boot camp like no other for our hotel company.

½ kg jungle mangoes (small and slightly ripened)

Masala 1:
Roast to a dark colour the following ingredients and
grind fine:
1 tablespoon jeera powder
½ teaspoon mustard seeds
¼ teaspoon fenugreek seeds

Masala 2:
2 tablespoon cooking oil
½ teaspoon mustard seeds
4-5 curry leaves
4-5 garlic chopped
1 teaspoon chilli powder
1 ½ teaspoon salt
4 tablespoon jaggery syrup

METHOD:

Skin the mango keep the skin in another bowl and add 200ml water.
Squeeze the skin of all the juices, keep liquid, throw out the
skin. Set aside.
The whole mango with seed, salt and chilli powder, put into a vessel
and cook on low flame.
Take a small shallow frying pan and heat the oil.
Season with mustard seeds, curry leaves and garlic.
Add the sliced onions and the ground masala, stir fry.
Add this to the mangoes in the vessel.
Now increase the flame to medium heat and cook for
1-2 minutes, adding the jaggery syrup.

Mix well and serve.

Mango curry goes well with white rice.