Heat oil in a pan and add cumin seeds, mustard seeds and fenugreek seeds.

When mustard seeds crackle, add onion shallots and fry on medium flame till onions turn light golden brown.

Now add ginger, green chilies, curry leaves and saute for a minute.

Add all chopped carrots and raw mango with second time extracted coconut milk and mix it well.

Add turmeric powder, coriander powder and mix it well. Cover the pan with a lid and let it cook on low flame for 5 minutes. Keep stirring in between.

Add the thick first batch of extracted coconut milk and bring it to boil. Add salt to taste and mix it well.

Once it starts thickening, remove from the flame and serve it hot with some rice or roti.