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.
