Manjula Gokals Gujarati Mango Soup Food
MANJULA GOKAL'S GUJARATI MANGO SOUP
Provided by Jonathan Reynolds
Categories appetizer
Time 45m
Yield 12 small servings
Number Of Ingredients 16
Steps:
- Put the chickpea flour, turmeric, cumin and coriander in a bowl. Very slowly stir in 1/2 cup water until no lumps are left. Whisk in the yogurt, mango and 2 cups water. Add the salt, sugar and bird's-eye chilies. Mix well.
- Pour the oil into a heavy, medium pan and set over medium-high heat. When the oil is very hot, add the asafetida and then, in quick succession, the mustard seeds, cumin seeds, dried chilies, fenugreek seeds and curry leaves. Remove from heat and stir in the mango mixture. Place over medium heat and simmer for 5 minutes, stirring. Remove from heat, cover and let sit for at least 30 minutes.
- Stir the soup and reheat it gently. Strain through a coarse strainer. Spoon out some of the smaller seeds from the strainer and stir them back into the soup.
Nutrition Facts : @context http, Calories 62, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 148 milligrams, Sugar 7 grams, TransFat 0 grams
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