Ambyachi Kadi - Mango Curry - India

Ingredients	Quantity
Garlic – peeled	6 cloves
Ginger root – peeled	2 “
Whole black pepper corns	6
Coconut milk	1 cup
Small red chillies – as serranos, seeded and stemmed	4
Vegetable oil	1 tbsp
Mustard seeds	1 tsp
Ghee	2 tbsp
Ripe mangoes – skinned and seeded	12
Sugar – optional	4 tbsp
Ground turmeric	1 tsp
Salt	to taste

In blender make a smooth paste of garlic, ginger, peppercorns, coconut milk, and chillies. Set aside. In large skillet, heat oil over medium heat for 2 minutes. add mustard seeds. When seeds begin popping, lower heat, add ghee and cook for 1 minute. Add paste, mango pulp and turmeric. Stir well and cook 5 minutes. Add salt just before serving.