Ingredients

For the Masala:-

• 1 tbsp Mustard seeds
• 4 Dry Kashmiri chilies
• 1/2 cup Grated Coconut
• 6 Black Pepper Cons
• 6 Meethi grains
• 1 Green chili (roughly chopped)
• 1/2 tsp turmeric powder

Other Ingredients:-

• 2 tbsp Oil
• Pinch Hing (Asafoetida)
• 1/2 tsp Mustard seeds
• 6 Fresh Curry leaves (I did not add them)
• 6-8 Small Ripe mangoes
• 1 small marble sized tamarind (soak in 1/4 cup warm water)
• 1 tbsp Jaggery (cane or Goan palm )
• Salt (as required)

Instructions

• 1 Keep all ingredients ready.
  
• 2 In a pan, dry roast 1 tbsp mustard seeds(mentioned under masala ). Remove and keep them aside.
  
• 3 Dry roast the red chilies,pepper cons and Meethi seeds and keep them aside.
  
• 4 In a mixie, grind coconut, Kashmiri chilies , Black Pepper Cons, Meethi grains, Green chili, turmeric powder using about 1 cup water till a thick smooth paste is formed. Now, add the roasted mustard seeds once the masala has been ground into a nice fine paste (tip given by Rupali's mom).
  
• 5 Grind the masala with these roasted mustard seeds that you have added in the above step 4. Keep this masala aside.
  
• 6 In a vessel, add oil, add 1/2 tsp mustard seeds, hing. Allow mustard seeds to splutter. Now add the curry leaves (if using).
  
• 7 Add the masala , bring it to a boil.
  
• 8 Add the jaggery and the tamarind water (with strained pulp).
  
• 9 Add the small mangoes (I have put slits all over the mangoes, you don't have to do this with the ghontas).
  
• 10 Cover vessel and let cook. I cooked these small mangoes for about 25 minutes on low medium flame(If using ghontas 15-20 minutes is sufficient).
  
• 11 Cook till the masala gets thickened and coats the mangoes well. (This recipe does not give a curry, its semi-dry , you can add more water if you wish to make it a gravy based preparation) .
  
• 12 Enjoy!
  

Recipe Notes

This recipe does not give a curry, its semi-dry  , you can add more water if you wish to make it a gravy based preparation