Medium hot madras made with amchoor and dried mango


Get ready for a taste explosion with this recipe for a medium-hot Madras made with the tangy, sour flavor of amchoor (dried mango powder) and the sweet, chewy texture of dried mango. This dish combines classic Indian spices with the unique flavor of mango to create a dish that is both flavorful and filling. Whether you’re a fan of spicy food or simply looking for a new twist on a classic recipe, this Madras is sure to satisfy. So, gather your ingredients and let’s get started!


  • 2 medium-sized eggplants, sliced into rounds
  • 1 tablespoon amchoor (dried mango powder)
  • 1 teaspoon salt
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon chili powder (or to taste)
  • 1/4 teaspoon cayenne pepper (or to taste)
  • 1 large onion, chopped
  • 2 tablespoons tomato paste
  • 1 cup canned chopped tomatoes
  • 1 cup water
  • 2 tablespoons vegetable oil
  • 2 garlic cloves, minced
  • 1 inch piece ginger, grated
  • Fresh cilantro leaves, to serve


  • In a large bowl, mix together the sliced eggplants, amchoor, salt, garam masala, coriander, cumin, turmeric, chili powder, and cayenne pepper until the eggplants are coated in the spices.
  • In a large saucepan, heat the oil over medium heat. Add the chopped onions and cook until softened and lightly golden, around 5 minutes.
  • Add the minced garlic and grated ginger and cook for another minute until fragrant.
  • Add the tomato paste and canned chopped tomatoes to the saucepan, stirring to combine.
  • Add the spiced eggplants to the saucepan and stir to combine. Pour in the water and bring the mixture to a simmer.

IMPORTANT: As this is an AI generated recipe, the results may not be satisfactory, or more importantly, not even be edible. With that in mind, if you do decide to follow this recipe and directions exactly, make sure that the result is safe to eat before you eat it.