Tangy spicy mango curry recipe

INGREDIENTS:

1. Mango - 1
2. Shredded jaggery - 3 tablespoon (tbsp.)
3. Sesame seed - 1 teaspoon (tsp.)
4. Fenugreek seed - 1/4 teaspoon (tsp.)
5. Coriander seed - 1 teaspoon (tsp.)
6. Split bengal gram - 1 tablespoon (tbsp.)
7. Dry chili - 4
8. Curry leaf - 2 sprig
9. Coconut - 4 pieces (2 inch)
10. Coconut oil - 1 teaspoon (tsp.)
11. Salt - to taste

PREPARATION:

1. Dry roast the sesame seed until they release aroma and keep it aside.
2. In pan heat oil, add fenugreek seed once they turn golden brown add coriander seeds, black gram, dry chili one by one and roast them until they change color. Now add curry leaves and roast them.
3. Grind coconut, sesame seeds, oil roasted ingredients (in step 2)  into a fine thick paste by adding little water as possible.
4. Remove the skin from mango and cut into big pieces.
5. In a bowl add mango, jaggery, water as needed and cook them. Once the mango is cooked add ground paste (masala), water if needed, salt and bring to boil well and remove from heat then serve. NOTE: cook this until the right thickness to your preference.

NOTES:

1. Goes well with idli, dosai, yogurt rice.