Preparation:
Wash, de-seed and cut mangoes into large pieces. Cook along with the turmeric, salt, jaggery, curry leaves and a little water until done. Grind coconut, green chiles, and cumin seeds into a paste, adding a little water. Add to the cooked mangoes and churned curd. Heat oil and add mustard seeds and red chiles. When brown, pour over curd and mango mixture. Bring to a boil and serve.
You can substitute 4 bananas for the mangoes. |