- 3 ripe mangoes
- 1 cup coconut milk
- 2 dry red chili peppers (like arbol or Kashmiri chillies)
- 1 ½ teaspoon mustard seeds
- 1 teaspoon vegetable oil
- ¼ teaspoon asafetida (hing, optional)
- ¼ teaspoon turmeric
- 1 sprig curry leaves
- 2 teaspoon jaggery
Step 1 : Sauté your spices in oil and add in your coconut milk and simmer.
Step 2: Then add mango purée and cook until thicker.
Step 3: Finish off with jaggery and spring onion.