Curd/yogcurd – 1 cup
Sweet ripe mango 1
Bengal gram flour 1/4 cup(or one can replace with cooked thoor dal)
Turmeric powder 1/4 spoon
Asafoetida 1/2 spoon
Salt to taste
Mustard 1/2 spoon
Curry leaves few
Dry red chilies 3
Oil few spoonsWet grind these:

Coconut 4″ size piece
Ginger 2″ size
Green chilies 3-6
Coriander leaves few(optinal)
Cumin seeds 1/2 spoon

Method:

In a wok, heat oil. Add mustard, red chilies, asafoetida and curry leaves. Let them pop and splutter well.

Add wet ground paste to this. Fry till they loose their raw smell.

Then add turmeric and bengal gram flour to this and followed by well beaten curd/yogcurd.

Peel the skin and deseed the mangoes/mango. Make a thick juice out of it….without adding any water.

Run this mango juice over the gravy. Let it boil for once or twice. Remove immediately from stove.

Serve hot with steam cooked basmathi rice.