PREP TIME: 5 Mins

COOKING TIME: 15 Mins

Ingredients – for gravy

Ripe Mango – 1 Cup

Green Chilli – 2

Turmeric powder – ¼ teaspoon

Red chilli powder – 1 teaspoon

Roasted fenugreek seeds powder – ¼ teaspoon

Salt – per taste

Yogurt – 1 cup

Ingredients – to grind

Grated coconut – 2 teaspoons

Cumin Seeds – ½ teaspoon

Ingredients – for tempering

Mustard – 1/2 tea spoon

Urad dal – 1/2 tea spoon

Curry Leaves – 1 sprig

Dry red chilli – 1

Procedure

STEP 1: Heat a pan, add chopped mangoes, turmeric powder, chilli powder, slit green chilli, salt and 150 ml water. Cover and cook for 5 minutes.

STEP 2: Grind together coconut and cumin seeds adding very little water.

STEP 3: Add the coconut-cumin paste and salt to the gravy and cook for 5 more minutes.

STEP 4: Beat the curd well making sure there are no lumps and add to the gravy. Cook on low heat for 2 minutes and turn off the heat. (DO NOT cook too much after adding the curd as the mixture will curdle)

STEP 5: Heat oil in a pan, add mustard seeds and wait till it splutters. Add urad dal, curry leaves and broken red chilli and pour over the cooked mango gravy.

STEP 6: Sprinkle the fenugreek powder over the gravy.

TIP: This gravy can be served with cooked white rice.