Ingredients

Mangoes -  4

Water - 1.5 cup

Green chillies - 4, slit

Curry leaves - 1 sprig

Turmeric powder - 1/2 tsn

Chilly powder - 1 tsn

Grated coconut - 3/4 cup

Cumin seeds - 1/2 tsn

For the seasoning

Oil - 2 tsp

Mustard seeds - 1 tsn

Fenugreek – 1/2 tsn

Dry red chillies - 2, halved

Method

Grind the grated coconut with chilly powder, turmeric powder and cumin seeds to a very fine paste.

Remove the skin of the mangoes. Cook them adding 1 cup water, green chillies,  curry leaves and enough salt. When they are done, lower the flame and add the ground coconut mixture. Cook for a few minutes. Switch off. Heat oil in a pan, splutter the mustards and fry dry red chillies. Pour into the curry. Serve hot with rice.