INGREDIENTS

  • 1 tablespoon ghee
  • 1/2 tablespoon mustard seeds
  • 20 curry leaves , chopped
  • 1 cup chopped tomatoes , 1 large
  • 1/2 teaspoon turmeric
  • 3/4 tablespoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 tablespoon salt
  • 1 1/2 mangoes , peeled and cubed in 1-inch cubes
  • 1 cup chopped green onions

DIRECTIONS

  1. Heat ghee in medium pot on high for 1 minute.
  2. Add mustard seeds and cook until you hear the first popping noise.
  3. Immediately add the curry leaves. The curry leaves will shrivel as soon as you stir them in the hot oil.
  4. Reduce heat to medium-low.
  5. Add tomatoes, turmeric, cumin and salt. Stir and cook the masala for 5 minutes. Stir in the mangoes, increase the heat to medium, cover and cook for 10 minutes, stirring, halfway through.
  6. Stir in green onions and cook, uncovered, for 2 to 3 minutes.