Time 25 min
Ingredients
Unripe mango 1 big size
Grated jaggery 1tbsp
Urad daal 1tsp
Fenugreek seeds1tssp
Coriander seeds 1tsp
Rice 1tsp
Fresh coconut 2 tbsp
Dried Red Chilies 3-4
1/4 cup or more
Salt per taste
Oil 2tsp
For seasoning
Mustard seeds 1/4 tsp
Fenugreek seeds 1/4 tsp
Turmeric powder 1/4 tsp
Pinch of asafoetida
Curry leaves 3-4
Method
Peel mango and cut in cubes. Heat the 1/2 tsp oil in a small pan/kadai, roast urad
daal, fenugreek seeds, coriander seeds, red chilies and rice until
light golden in colour. Keep it aside. Allow it to cool.
Then first grind coconut, pinch of turmeric powder and salt
together in blender. Then to this add roasted spices and again blend in blender to make smooth paste.
Heat the pan with remaining oil. Add
mustard seeds, fenugreek seeds and curry leaves. After mustard seeds popped out, add chopped mango, saute for 2-3 minutes. Add just
enough 1/4 cup water to cook mango pieces for 4-5 min. Cover with lid. Keep the medium flame. Then add jaggery, mix well. Cover
with lid and cook for 3-4 minutes till jaggery is melted completely. You may require 1 -2 tbsp water at this point. Now add coconut-spices paste and mix well. Keep the low flame and cook for 3-4 min.
Tip
Depending on sourness of mango add more or less jaggery
Depending upon the thickness of gravy u want, add water accordingly
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