Ingredients:

Ripe Mango - 1 sliced without skin (Don’t throw away the seed)

Curry Leaves - 2 sprigs

Green Chili - 3 split into half

Jaggery - 2 tbsp

Salt - 2 tsp or add according to taste

Red Chilli Powder - ½ tsp

Turmeric Powder - ½ tsp

Water -1 cup

1 whole Freshly Grated Coconut

Cumin Seeds - 1 tsp

Yogurt - 1 cup

For Tempering

Coconut Oil - 2 tbsp

Mustard seeds - 1 tsp

Fenugreek seeds - 1 tsp

3-4 whole Red Chillies

10 - 12 Curry leaves

Asafoetida - 1/4 tsp

Method:

Peel and cut mango into big pieces and put them in a cooking pot along with the seed.

Add curry leaves along with jaggery, red chili powder, turmeric powder, saly and a cup of water. Turn on the flame to high and cook until it is simmering.

Cover the pot with a lid and let it cook for another 8-9 mins. Mango pieces should not be mushy.

Meanwhile, grind grated coconut, cumin seeds and a little dash of water until its a fine thick paste.

Once the mangoes have cooked and are slightly soft, remove the lid, add the coconut paste, mix well and let it cook for another 2-3 mins.

Take a bowl, add yogurt and mix it well until it's smooth.

Add the yogurt to the pot and cook on low flame for an additional 2-3 mins. Turn off the flame and put the lid on.

Set a small pan for tempering over high heat. Add coconut oil and mustard seeds. Let it splutter.

Add methi seeds and whole red chilies along with curry leaves and let it splutter.

Add the hot tempering on the curry pot and close the lid for a couple of mins.

Stir and mix well and then serve with piping hot rice.

Hope you enjoy this easy breezy recipe.