Mango curry with dumplings

Serves: 4
Ingredients
For the curry:
Mango, semi-ripe, peeled, puréed 2 pc
Chilli, green 2 pc
Ginger, small, grated 1 pc
Turmeric powder ½ tsp
Red chilli powder ½ tsp
Coriander powder 1 tsp
Salt to taste
Sugar 4 tbsp
Water as required
Fresh coriander to garnish
For tempering:
Vegetable oil 1 tbsp
Cumin seed ½ tsp
Mustard seed ½ tsp
Curry leaves 2-3 pc
For the dumplings:
Gram flour, sifted to remove
lumps 1 ½ cup
Salt ¼ tsp
Fruit salt 1/8 tsp
Water as required
Oil, to deep-fry 1 cup
Method
Make a batter with gram flour, salt, fruit salt and enough water. Beat well for light and fluffy dumplings.
Heat oil in a shallow frying pan. Drop dollops of the batter into the hot oil, either with a dessert spoon or with your fingers. Make as many at a time as can float without overlapping each other. Fry until golden brown. Keep aside.
For the curry, heat oil in a pan and add cumin and mustard seeds. Stir and add curry leaves.
Add chopped green chilies, ginger, turmeric powder, chilli powder and dry coriander powder.
Stir and add mango purée.
Check the consistency and boil. Add salt, sugar and the dumplings; cook for 10-12 minutes.
Remove from heat and garnish with fresh coriander leaves. Serve.