Preparation:
In blender make a smooth paste of garlic, ginger, peppercorns, coconut milk, and chiles. 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. |
