Step 1

Pick 2 medium semi ripe but firm mangoes. Wash and scrub them well. Slice them as shown in the above picture. Cut the mango flesh around the mango pit as well and discard the pit.

Step 2

In a mortar add 1 small jalapeno ( or green chili), one inch ginger piece and a handful of coriander leaves. Make a paste.

Step 3

Heat a tablespoon of oil in a skillet and add the ½ teaspoon mustard seeds. Let the mustard pop. Reduce the heat to low and add one teaspoon of cumin seeds and ⅛th teaspoon of fenugreek seeds ( about 12-15 fenugreek seeds). Cook them for 15 – 20 seconds ( do not burn the fenugreek).

Step 4

Adjust the heat to medium and add the curry leaves, mango slices, and the mango pieces and coat them with the tempering and cook for 2 minutes.

Step 5

Add a pinch of asafetida, ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, one teaspoon coriander powder, ½ teaspoon cumin powder, 1-2 teaspoons brown sugar (or jaggery), salt to taste and coriander ginger paste. Coat the spices with the mango and cook for 5 -7 minutes.

Step 6

Add one cup water and simmer the curry covered for 10- 12 minutes till the mango is soft and tender and the curry gets little thick.

Step 7

Add 2 tablespoons of thick coconut milk and cook for 5 minutes. Finally taste the curry and adjust the salt and sugar and finish it with fresh coriander leaves.