Sweet & Sour Mango

10 small mangoes

1/2 tsp turmeric

pinch hing

salt to taste

15 long chillies roasted

3 tsp coriander seeds

1/4 tsp jeera

1/4 tsp urad dal

1 tsp channa dal

1/2 tsp sesame seeds

1/4 tsp fenugreek seeds

2 tbsp jaggery

1 cup coconut

method

clean small mangoes.

remove skin of the mangoes and discard the skin, put all the mangoes in the vessel and add 3 cups of water. keep this on medium flame,add turmeric powder,hing and salt, cover and cook for 10 minutes.

In a pan roast red chilles with little oil for 2 minutes,keep this aside.

in the same pan roast coriander seeds, cumin seeds, urad dal, channa dal, fenugreek seeds and sesame seeds,for 3 minutes till light brown.keep this aside.

add little oil and roast the coconut in the same pan  till it turns slightly red.

In a mixer jar put red chillies, coriander seeds, urad dal,channa dal, fenugreek seeds, sesame seeds and cumin seeds and grind to a fine powder.

to the same jar add the roasted coconut and grind for 5 seconds.Add the ground mixure to the boiling mangoes and mix well, add jaggery and cook for 5 minutes. If the gravy is very tangy add more jaggery. bring to boil and take off the flame

for seasoning

1 tsp mustard

1 red chilli

pinch hing

10 curry leaves

2 tbsp oil.

method

 1. in a small pan,heat oil,when hot add mustard seeds, curry leaves ,red chilly and curry leaves.when the mustard stops splattering , pour on the mango gravy.