Ingredients:

• 7-8 small mangoes
• 4-5 green chilies
• 4-5 curry leaves
• 1 tbl spn fresh/frozen coconut
• 1/2 tea spn mustard seeds
• 1/2 tea spn urad dal
• 1 tea spn jaggery (optional)
• Oil
• Salt

Preparation:

1. Peel the skin of all mangoes. Usually these mangoes have a very thin skin and they come out easily.
2. Heat a little oil and add mustard seeds. When they start popping, add urad dal.
3. Add curry leaves, green chilies slitted into two.
4. Now add the mangoes, jaggery, salt, half cup water (if there is not enough juice in mangoes), coconut.
5. Close the lid and cook for 5-6 mins. This helps the mangoes absorb all the flavors and thicken the juices.
6. Serve hot as a side dish with rice and some spicy gravy.