Ingredients:

• 1 cup – mango, sliced into small pieces
• 1 cup – Onion sliced
• 6-7 – green chillies, slit lengthwise
• 1/2 tsp – finely chopped Ginger
• 2 Cloves – finely chopped Garlic
• 2 springs – Curry leaves
• 1 tsp – Mustard Seeds
• 2 heaped tsp – coriander powder
• 1 tsp – Turmeric powder
• 1/8th tsp – Fenugreek powder
• 1 cup – Coconut Milk (first extract)
• 1.25 cups – Coconut Milk (second extract)
• 2 cups – Coconut milk(third extract)
• Salt, to taste
• 2 tbsp – oil

Method:

1. If the mango is too sour, soak in water for a few minutes, squeeze out the water and keep the mango aside. We require mildly sour mangoes.
2. Heat oil in a pan. Add mustard seeds and whey they start to splutter, add the curry leaves.
3. Add the sliced onions and saute till they become soft.
4. Tip in the green chillies, ginger and garlic and fry for a minute or till the raw smell goes.
5. Add the coriander powder and fenugreek powder, followed by turmeric powder and saute for a minute.
6. Add the third extract of coconut milk along with mangoes and salt. Cover and cook on low heat for 2-3 minutes.
7. Increase heat and pour the second extract and mix well. Let it boil.
8. Finally add the first coconut milk extract. When it just starts to boil, switch off heat.
9. Recipe Courtesy: Mareena’s Recipe Collections