- Ripe mangoes - 2 cups or 5 whole small variety of ripe mangoes peeled.
- Grated coconut - 1 cup
- cumin - 1/4 tsp
- green chillies - 4 slit
- chilly powder - 1/2 tsp
- shallots - 3 sliced fine
- turmeric powder - 1/2 tsp
- curry leaves - 2 springs
- mustard seeds - 1/2 tsp
- salt - to taste
- oil - 2 tbsp
Add the ripe mangoes, 2 sliced shallots , chilly powder , 2 slit green chillies,aslt to taste and 1 cup of water to a pan and cover and cook until the mangoes are cooked.
Grind the coconut , cumin and turmeric powder to a pine paste with water and pour this into the cooked mango and bring to a simmer.
Add more water to make a thick gravy, cook for 5 minutes and turn the flame off.
Heat oil in a pan and splutter the mustard seeds, add the curry leaves and sliced shallot (1) and fry until it turns golden brown.
Pour the tadka over the curry and mix well.
Serve with rice.