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6 cups or (3-15 ounce cans) of Black Beans (cooked) (rinsed & drained)
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2 large Mangoes (Aam) (ripe) (minced)
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Lime Wedges
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2 cups of Red Onion (minced)
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1 tbsp. of Garlic (Lehsan) (minced)
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1 Jalepeno Pepper (seeded & minced)
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1 ½ tbsp. of Fresh Ginger (Adrak) (minced)
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Fresh Cilantro/Coriander Leaves (Hara Dhania) (minced)
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1 ½ tsp. of Cumin Seeds (Sufaid Zeera)
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Black Peppers (Saabut Kaali Mirch) (freshly grounded) (to taste)
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1 ½ tsp. of Salt
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6 tbsp. of Fresh Lime Juice (Nibu Ka Arkh)
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1 ½ tbsp. of Olive Oil (Zaitoon Ka Tail)
- Heat oil in a heavy-based medium-size skillet. Add 1 ¾ cups of the onion, garlic, jalepenos, ginger, cumin seeds and salt. Saute over medium-heat for about 3 minutes. Turn the heat down to medium-low, and add the black beans and about half the lime juice. Saute for about 5 more minutes, or until everything has mingled nicely, and the beans are heated through.
- Mash the beans slightly with the back of the spoon, and transfer to a bowl. Stir the remaining lime juice and about half of the chopped mangoes directly into the hot beans, mashing the mangoes a little as you stir. Grind in some black pepper, then cover and let stand for about 15 minutes to let the sauce develop.
- Serve warm, at room temperature, or even cold, topped with the remaining red onion and mango, and some minced cilantro, if desired. For a finishing touch, tuck a juicy wedge of lime into the side of each serving.
