Ingredients:

• 2-4 – ripe mangoes, diced
• A small piece – Ash gourd or cucumber, diced
• A pinch of Turmeric powder
• 1 cup – freshly grated Coconut
• 2-4 – Green chillies
• 1 tsp – Rice
• 1 tsp – Cumin seeds
• 1 tbsp – oil
• 1 tsp – black mustard
• 1-2 – dry Red Chillies
• 1/4 tsp – Fenugreek seeds
• 1 sprig – Curry leaves
• Salt to taste

Method:

1. In a thick saucepan, cook mango and ash gourd pieces in 1/2 cup of water mixed with turmeric powder and salt.
2. Put the grated coconut, cumin seeds, green chillies and rice into a blender and make a fine paste.
3. Once the vegetables are cooked well (about 15 minutes), add the coconut paste and allow it to simmer for 5 minutes more.
4. Heat oil in a pan over medium heat. Add black mustard seeds, broken red chillies and fenugreek seeds – saute till the mustard splutters.
5. Quickly add curry leaves and saute for a few seconds more and then combine with mango-coconut mixture.
6. Serve hot with rice and stir-fried vegetables (thoran or poriyal).

Recipe courtesy of Sify Bawarchi