Green Mango & Curried Tofu Salad With Coconut Sugar- Ginger Dressing

Green Mango & Curried Tofu Salad With Coconut Sugar- Ginger Dressing

Onset of spring and at least once a day I could hear her say ‘Raat mein aandhi aayegi tab amiya aayengi’(When strong winds will blow at night then green mangoes will hit the market).It always left me wondering as to why would one wait for the winds and not climb up the tree to pluck the fruit? On posing the question to her,she would reply that the green mangoes which drop on their own taste the best and are the really tart.Grandmothers and their beliefs could never explain as to how the touch of fingers spoils the fruit.

Ingredients

  • If we had few showers in the night, I knew that her wait could be soon over. Indian summers are synonymous with mangoes – both ripe and unripe,encasing in them the same hype & excitement as berries in the western parts of world. Everyday, she would enquire our sabziwala (vegetable vendor) as to when he would bring along green mangoes.We had the same vendor for almost two decades,getting us fresh produce daily and bargaining over it with the same fervor. He knew that grandma would not settle for some cold storage fruit so he dare not, and even though he kept his false promises at bay but his assurance of  ‘tomorrow’ was as satisfactory than ever.
  • Finally, when he did bring green mangoes on a particular morning, badi mummy would accommodate pickles and chutney making for a few days in her afternoon chores. There was this sweet mango pickle with fennel seeds, a sour pickle with pungent mustard oil, tiny whole mangoes pickled in sweet vinegar, a tangy green mango drink and this chutney prepared with jaggery. All summer long,we had meals with mangoes in some form or the other.
  • However, never in a salad form. I would lie if I told you so. If you grow up in a north indian family like mine,salads rarely make an appearance on the table.We ate a lot of vegetables and lentils but raw vegetables were limited to onions or cucumber rings sprinkled with a good measure of chaat masala & lemon to tag along the rich, spicy curries and rice. Sometime we had Kachumber but I do not remember having just the leafy greens for a meal.
  • It’s a different case now and more often than not, I like to include few salads in our menu.Last week, I saw first green mangoes in our local indian store. Since  the green mangoes we get here are more sweetish-sour unlike the tart indian ones, they paired beautifully with crunchy cucumbers in this salad. I added a few batons of curried tofu to make it more filling and to keep it vegetarian, even though I think that shrimp will do much better here. This salad is loosely inspired by Thai flavors of green papaya salad which is one of favorite things.The spicy from the ginger and the sweet, smoky hints from coconut sugar along with aromatic sesame oil turn beautifully to dress that bowl up. A perfect spring or summer lunch, I must say!
  • Printable Recipe
  • Ingredients (Serves 2)
  • For the Salad :-
  • 1 medium green mango
  • 1 Cucumber
  • 2 tbsp fresh mint leaves, chopped
  • 1 tbsp fresh cilantro leaves, chopped
  • 1 tbsp red onion slices
  • 1 Thai green chili , chopped (optional)
  • 1/4 cup peanuts, roasted & salted
  • Curried Tofu (recipe below)
  • Note – Green mangoes available in India could be very tart so before using taste them & try to use a mild sour variety. If not, use shredded raw papaya in this recipe.
  • For Curried Tofu
  • 4 oz firm tofu, cut into batons
  • 1/8 tsp turmeric powder
  • 1/4 tsp coriander powder
  • 1 tsp fresh lime juice
  • 1/2 tsp garam masala (adjust to taste)
  • 1 tsp oil + extra for cooking
  • Salt to taste
  • Note – You could use curry powder in case you do not have above powdered spices.
  • For the Coconut Sugar- Ginger dressing
  • 2 tsp coconut sugar (or dark brown sugar)
  • 1 tsp dark soya sauce (or use tamari)
  • 1 tsp fresh ginger paste
  • 1/4 tsp bhuna jeera (roasted cumin powder)
  • 1/4 tsp red pepper flakes
  • 1 tsp sesame oil (or use olive oil)
  • 1.5 tbsp fresh lime juice (or to taste)
  • Salt to taste
Read the whole recipe on Sinfully Spicy