Ingredients:

• Small ripe mangoes – 8 to 10
• Split Green chillies – 25
• Chilli powder – 1 tsp
• Turmeric powder – 1/2 tsp
• Smashed yogurt (without water) – 8 cups
• Grated Coconut – 2 cups
• Cumin – 2 pinch
• Coconut oil – 4 tbsp
• Mustard Seeds – 2 tsp
• Fenugreek – 1 pinch
• Split dry chillies – 6
• Curry leaves – A few
• Salt to taste

Method:

1. Cook mangoes in sufficient water with green chillies, turmeric powder and salt. Keep aside.
2. Grind the coconut and cumin to a smooth paste without adding water. Keep it aside.
3. Heat coconut oil and season the mustard, fenugreek, dry chillies and curry leaves.
4. Add the ground coconut mixture and saute well.
5. Add chilli powder, saute for a while and add yogurt and cooked mango.
6. Mix well. Lower the flame. Boil while stirring continuously.
7. When the curd thickens, remove from fire.

Recipe courtesy of Sify Bawarchi