Ingredients:

5 Ripe Mangoes (medium size)
20 gms Green chillies
¼ teaspoon Eastern Turmeric powder
250 ml Water
1 teaspoon Salt

For gravy:

150 gms Grated coconut
3-4 Shallots
1 Green chilly
½ teaspoon Eastern Turmeric powder
¼ teaspoon Eastern Cumin seed
100 ml Water Salt to taste

For Seasoning:

1 ½ teaspoon Oil
1 teaspoon Eastern Mustarsd
20 gms Shallots
2 springs Curry leaves
2 Dried red chillies

Method of preparation:

1. Peel the mangoes.

2. Cook mangoes with the green chillies, turmeric, salt and 250ml of water for 10 minutes.

3. Grind the coconut with shallots, chillies, turmeric, cumin seed and 250ml of water to a fine paste.

4. Add this to the cooked mangoes.

5. Add salt and 100ml of water.

6. Heat for about 5 minutes. Take care to see that it does not boil.

7. Remove from fire.

8. Heat oil and add the mustard .When it starts to pop up, add the sliced shallots, curry leaves and broken red chillies. Saute till the shallots till they turn brown in color.

9. Add to the curry and serve hot