Cracked Bulgur Wheat Pilav with Sour Mango

   
Unbelievably light!

1 cup Bulgar wheat
1.5 cup water

Bring the water to boil in a heavy bottom pan. Add Bulgar wheat. Wait for the water to boil again. One stir with a fork or a whisk. Reduce the heat to low. Close with a lid. Should be ready in less than 5 minutes. No water should be left. Fluff Bulgar with a fork. Keep aside. Do not cover the pan with the lid. If Bulgar is overcooked, it has a tendency to develop a sliminess.

Next,
1/2 red bell pepper cubed
1/2 raw mango peeled and julienned 
1/2 Serrano chili pepper cut in to rounds
1 tbsp raisins
1 tbsp sliced almonds
2 red shallots chopped
4 curry leave
1 stem Cilantro for garnishing
salt and white pepper

Rub a non-stick pan with good olive oil. Heat the pan and add curry leaves, red shallots, ginger, garlic, raisins, salt and white pepper. Toss and stir on med-high heat. Don't let anything burn. As you start getting the beautiful aroma, and raisins are picking up moisture, add the almonds, Serrano chili rounds, red bell pepper, and mango. Toss and mix in the cooked Bulgar wheat evenly. It should be light and airy and no lumps. Taste for salt and pepper. Remove curry leaves. Plate and garnish with Cilantro. 

This can be made ahead of time and refrigerated for a day. However, in that case mango should be avoided.  

You can use common white button mushrooms in place of raw mango. It has a completely different, slightly heavy flavor, since mushrooms have the tendency to absorb oil. Also you have to work with the heat to avoid buildup of liquid from mushrooms.