Curry

Ingredients

• 1 large handful curry leaves (The 'above mentioned leaves' referenced in the original text; curry leaves are the most likely candidate in this regional culinary context. Wash well before use.)
• 10 whole young mangoes (Use small, firm, unripe green mangoes. Wash, peel if preferred, and cut each into several pieces.)
• 0.75 teaspoon salt (Three quarters of a spoonful as stated in the original. Adjust to taste once cooked.)
• 1 pinch fenugreek powder (Ground fenugreek (methi) powder. Add a small amount — the original says 'some', so start with roughly 1/4 teaspoon.)
• 1 pinch mustard seeds (Whole or lightly crushed. The original says 'some'; use roughly 1/4 teaspoon.)
• 1 pinch cumin seeds (Whole cumin seeds. The original says 'some'; use roughly 1/4 teaspoon.)
• 1 pinch fenugreek seeds (Whole fenugreek seeds, added separately from the fenugreek powder. The original says 'some'; use roughly 1/4 teaspoon.)
• 1 pinch red dried chillies (Whole dried red chillies. The original says 'some'; start with 2–3 whole chillies and adjust to your heat preference.)
• 1 few green chillies (Fresh green chillies. Optional but recommended for extra flavour. Slit lengthways before adding. Use 2–3 as a guide.)

Instructions

1. 1Take the curry leaves and slice them finely into several thin pieces using a sharp knife on a clean cutting board. This releases their aroma and ensures they cook evenly into the curry.
2. 2Place the finely sliced leaves into a heavy-bottomed iron pot or a sturdy deep saucepan. Set the pot on the stove over medium heat — you will be adding more ingredients before turning the heat on fully.
3. 3Take ten young, unripe green mangoes. Wash them thoroughly. Cut each mango into several pieces — you do not need to peel them unless you prefer to. Aim for roughly equal-sized chunks so they cook evenly.
4. 4Add the mango pieces to the pot with the sliced leaves. Pour in enough water to just cover the ingredients (the original does not specify a quantity, so use your judgement — roughly 2 cups as a starting point). Add three quarters of a teaspoon of salt. Bring everything to a boil over medium-high heat, then reduce to a steady simmer. Cook until the mangoes begin to soften, approximately 15–20 minutes.
5. 5Sprinkle a pinch of fenugreek powder (roughly 1/4 teaspoon) into the boiling pot. Stir well with a spoon to combine it evenly into the liquid. This will add a slightly bitter, nutty depth to the curry.
6. 6Add a pinch each of mustard seeds, cumin seeds, and whole fenugreek seeds to the simmering pot. Then add 2–3 whole dried red chillies (the original says 'some'). Stir gently to distribute the spices. Allow the curry to continue simmering so the spices infuse into the liquid, approximately 5 minutes.
7. 7While the curry is still boiling, add a few slit fresh green chillies (2–3 is a good starting point). These are optional but will brighten the flavour and add a fresh heat. Allow the curry to boil for a further 3–5 minutes until everything is well combined and the mangoes are fully cooked through. Taste and adjust salt if needed, then remove from heat and serve.