The Vegan Mango and Pineapple Curry is a simple recipe. It takes not more than 10-15 minutes and is totally guilt free. Known as Anvas Ambe Sasam in the Konkan region, it translates as Anvas (or Ananas in Hindi and pineapple) and Ambe (mango) curry. Vegan is a lifestyle that is becoming increasingly popular owing to its avoidance of animal food and products. Meat, dairy, eggs and even honey are a strict ‘no’ for vegans. The vegans focus only on plant-based foods and when it comes to lifestyle, they avoid even derived products tested on animals.
Origin
Did you know that Mangifera Indica or mango as its commonly known is a member of the cashew family? It is also known as the king of fruits and is linked to many religious ceremonies in India. Apparently Lord Buddha himself was gifted a mango grove so that he may rest under the trees there. The word mango itself is derived from manna – a Malayalam word which was later adopted by the Portuguese when then reached Kerala for spice trade in 1498. It was later taken to Brazil around the beginning of 18th century. Widely cultivated in the tropics – particularly in the Indian states of UP, Assam and Maharashtra, the mango is also grown in Myanmar.
Pineapple, on the other hand, originated in the Brazilian rainforests. From there it was taken to South and Central Americas. However, archaeological evidence suggests that the fruit was first harvested and cultivated in 1200-800 BC in Peru and 200-700 AD in Mexico. Called Pina in Spain because of its resemblance to a pinecone, the citrus fruit is referred to as Pineapple in England and ‘ananas’ in other languages including Hindi.
Preparation time: 15 minutes
Cooking time: 5 minutes
Servings: 2 servings
Ingredients:
- 1/3 cup – freshly grated coconut
- 1 - roasted dry red chilly
- ¼ tsp mustard seeds
- A pinch of salt
- 2 tbsp - powdered jaggery
- ¼ cup - water
- 1 cup /120 gms – finely chopped pineapple
- 1 cup / 120 gms - chopped ripened mango
Method:
- To make the masala / spice mix
- Take freshly grated coconut in a blender
- Add chilly
- Add Mustard seeds
- Add pinch of salt and powdered jaggery and blend to a fine paste
Preparing the dish
- Mix the mango and pineapple pieces
- Pour the spice mix on top
- In a small wok or tempering pan, add the coconut oil
- Add mustard, let splutter
- Add curry leaves and roast the leaves
- Add the tempering to the fruits and mix well
Serve hot
Mangoes are an excellent source of magnesium and potassium, both of which help lower blood pressure. Mangoes are also a source of ‘mangiferin’, which possibly aids in reducing inflammation of the heart and help stabilize the digestive system. Pineapples are rich in flavonoids and phenolic acids, which are anti-oxidants known for protecting the cells from free radicals. The fibre keeps one satiated and together with the mango, this dish also assuages your craving for sweet. Pineapple, the citrus fruit improves digestion, immunity and aids in post-operative care too.
