Tangy Mango gravy

Ingredients:

1 ripe Mango (I used 1 sour mango,pic shows 2)

2 green chilli (chopped)

1/2 cup grated Coconut

1tsp Cumin seeds

1 cup plain Yogurt (beaten)

Water

Tadka:

1/2tsp Mustard seeds

1 Pinch Fenugreek seeds

2 dry red chilli (broken)

4-5 Curry leaves

1 Pinch Asafoetida (missing in pic)

How to:

• Wash and peel the skin of the mango. Separate the mango pulp from the seed and dice them.

• Heat a sauce pan, add the mango chunks and pour water so as to immerse'em.

• Add green chillies, turmeric powder and chilli powder and cook until the mango chunks are mashable.

• Meanwhile, finely grind the coconut and cumin seeds along with 1tbsp water and keep it aside.

• Now add the ground coconut to the mango gravy and cook until raw smell disappears, in a medium flame.

• Reduce the flame to low and cook for couple more mins.

• Then switch off, pour the beaten yogurt and mix well

• Finally add the tadka.(Tadka: Heat oil in a pan, add mustard seeds, when it splutters, add asafoetida, curry leaves, dry red chilli and fenugreek seeds. Transfer'em to the gravy.)

Serve hot over steamed rice.