Ingredients
- 3 sweet ripe mangoes
- 2 cups thick coconut milk
- 2 red Kashmiri chillies
- 1½ teaspoons mustard seeds
- 1 tablespoon oil
- 1 spring of curry leaves
- ½ teaspoon turmeric
- Pinch of asafoetida/hing
- 2 teaspoons grated jaggery
Preparation
- Make two clean cuts on either side of the mango seed, then criss-cross cuts in each slice of mango, and slide off the skin with the help of a spoon.
- Grind together coconut milk, ½ cup of the mango flesh, chillies and ½ teaspoon mustard seeds. Keep aside.
- Heat oil, add remaining mustard seeds, curry leaves, turmeric and asafoetida.
- Add mangoes, ground paste, a cup of water and then jaggery.
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Add salt to taste. Heat until coconut milk simmers.
Serve hot with rice.