-
Clean the mangoes nicely by running under water. Place the mangoes in pressure cooker and add 1 cup of water. Pressure cook and give 2 whistles.
-
Once the pressure comes down, drain water in a bowl and peel the mangoes. keep the peeled mangoes separately. Using a spoon, extract the mango pulp from the peels and add it in the bowl with water. Discard peels.
-
Heat 1 tbsp coconut oil in a pan and add slit green chilies, asafoetida and saute. Now add the water which we collected in a bowl with mango pulp.
-
Add jaggery, turmeric powder, salt to taste and mix well.
-
Now add the peeled mangoes and mix gently. Let it simmer for few minutes and transfer in a serving bowl.
-
Heat 1 tbsp coconut oil in a small frying pan, add mustard seeds and let it crackle. Now add red chilies, urad dal and saute for few seconds.
-
Pour this over the curry and relish it with steamed rice.