Ingredients
Ripe Mango – 4 (small) cut in to pieces
Turmeric Powder – tsp
Sugar – 3 tsp
Jeera – 1 tsp
Green Chili – 4 nos.
Grated Coconut – cup
Yogurt – cup
Mustard Seeds – 1 tsp
Few Curry Leaves
Methi Seeds – tsp
Dried Red Chili – 2 nos.
Oil – 1 tsp
Salt to taste
Method
Put mango pieces in a vessel. Add turmeric powder, sugar and salt, 1/2 glass water and bring to boil.
When the water evaporates (around hr in medium flame), pour the coconut, jeera and green chili paste.
After this boils pour the yogurt into it. Make sure the yogurt is lump free.
Mix very well once the yogurt is poured at a low flame.
Wait till it boils on a low flame and then remove from flame.
In a pan fry mustard seeds, methi seeds, red chili and curry leaves.
Pour this over the earlier prepared curry and serve hot.
