Ingredients
Mangoes - 3 - 4
Water - 1.5 cup
Green chillies - 4, slit
Curry leaves - 1 sprig
Turmeric powder - 1/2 tsp
Chilly powder - 1 tsp
Grated coconut - 3/4 cup
Cumin seeds - 1/4 - 1/2 tsp
For the seasoning
Oil - 2 tsp
Mustard seeds - 1/4 - 1/2 tsp
Dry red chillies - 2, halved
Method
Grind the grated coconut with cumin seeds to a very fine paste.
Remove the skin of the mangoes. Cook them adding 1 cup water, green chillies, turmeric powder, chilly powder, curry leaves and enough salt. When they are done, lower the flame and add the ground coconut mixture. Cook for a few minutes. Switch off. Heat oil in a pan, splutter the mustards and fry dry red chillies. Pour into the curry. Serve hot with rice.
Recipe - Adapted from Flavors of the Spice Coast by Mrs. K M Mathew
