Ingredients
Ripe mangoes - 4 Nos.
Turmeric powder - 1 tsp
Chilli powder - 1/2 tsp
Water - 2 cups
Curd - 2 cups
Water - 1/2 cup
Salt
Coconut oil
Curry leaves
To Grind
Grated coconut - 1 cup
Cumin seeds - 1/4 tsp
Green chillies - 2 Nos.
For Tempering
Mustard seeds - 1 tsp
Dry red chillies - 2 Nos.
Curry leaves
Fenugreek seeds
Method
Peel the skin off mangoes, gently mash them with your fingers. Add turmeric powder, chilli powder, water, and salt. Cook well.
Grind grated coconut, cumin seeds, and green chilli to a smooth paste.
Add the smooth ground paste to the cooked mangoes, along with curd and 1/2 cup of water (if you think the curry is too thick, add enough water to get the desired consistency ). Stir occasionally. When it is about to boil, switch off the stove.
Heat coconut oil in a pan, splutter mustard seeds, fenugreek seeds, add red chillies, and curry leaves. Pour this above the prepared curry.