Kerala Pachadi (Mango And Yogurt Curry)

Course : Curry
Serves: 1
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1 medium raw mango -- cucumber, chayote squash, cut into small cubes
1/2 medium Onion -- cut into small pieces
2 medium green chiles -- cut rounds, 1/2 inch thick
2 teaspoons coconut -- dried, shredded
1/4 teaspoon fenugreek powder
1 small shallot -- cut into round, thin slices
1 medium red whole chile -- cut into round piece
1 Cup oil
1 teaspoon salt
1 teaspoon mustard seeds
1 bunch curry leaves -- (optional)
1 package yogurt*

Preparation / Directions:

*You need to add only if you are using cucumber or squash; if using mango, don't add yogurt. Put vegetables, onion, green chile, coconut, coconut milk, fenugreek powder, and salt in a vessel, add a cup of water, stir well, cover it and cook in a medium flame, until it is well cooked. Heat oil in a pan, fry mustard seeds, then add shallots and red whole chile and curry leaves, and add to the above mixture when shallots turn brown and chile is well fried. Whip the yogurt well and add that too. Stir well, and pachadi is ready

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