Ingredients:

¼ teaspoon oil
6 red chillies
1 ½ teaspoon coriander seeds
1 heaped teaspoon black gram dal
1 teaspoon fenugreek/methi seeds
½ coconut, grated
¼ teaspoon turmeric powder
2 green mangoes, peeled and cut into pieces
2 cups water
2 tablespoons jaggery
1 teaspoon cooking oil
6 garlic cloves, crushed with skin
½ teaspoon mustard seeds
8 curry leaves

Preparation:

Roast separately in oil red chillies, coriander seeds, black gram dal and fenugreek/methi seeds.
Grind the roasted ingredients with the coconut and turmeric powder till fine.
Add water when grinding as and when required.
Boil the mango in 2 cups water.
Add jaggery. After mango is cooked, add the ground masala and salt to taste. Add
water if too thick so as to get the required consistency. Boil.
To season: Heat oil and sauté garlic till brown and pour over the curry. Can also season with mustard and curry leaves if not using garlic.

Serve with rice.