Now that the jar of mangoes-in-brine has been opened, I can’t seem to stop eating them. The other night I had a couple of odds and ends in the fridge, and used them up thusly:
Swiss Chard and Potatoes with Mangoes in Brine
ruby swiss chard, leaves shredded and tender stems diced (about 4 c)
3-4 small potatoes, boiled and sliced (mine were leftover cold)
1/2 c mangoes-in-brine, cut into 1″ chunks
1 tsp oil
1 tsp mustard seeds
1/2 tsp cumin seeds
2 dried red chilies
1 tsp ginger-garlic paste
1 small onion, chopped
1/2 tsp turmeric powder
1 tsp chile pwd
1 tsp cumin-coriander pwd
salt to taste
water as required
Slice and pan fry the potatoes in a little non-stick spray. When browned, take up any stuck potato with a little water and reserve all.
Heat the oil and splutter the mustard and cumin. Add red chiles and fry a minute, then add ginger-garlic paste and onion. Fry a few minutes until onion begins to turn color. Add turmeric, chile powder, and cumin-coriander powder, mix well. Add the swiss chard and stir around a few minutes until it begins to wilt. Add about 1/4 c water. Cover the pan and cook on medium-low heat about 10-15 minutes, until chard is nearly tender. Add the mangoes and potatoes along with the reserved potato water and a little salt. Cook another 10 minutes or so, stirring occasionally. The potatoes will break up a little to thicken sauce. Add water as necessary to get the consistency you prefer. Taste for seasoning and serve hot.
Once more, here is the link to Supriya’s super-easy mangoes in brine.