RIPE MANGO PATCHADI

Ingredients:

2 ripe mangoes
Salt to taste
¼ tsp tumeric powder
¼ cup freshly grated coconut
4 fresh green chillies
½ tsp mustard seeds
½ a cup yogurt

1 sprig curry leaves
1 tbs coconut oil

Method:
Peel the mangoes, cut them into cubes.
Put them in a pan with the salt, tumeric powder
and 1 cup of water. Boil over low heat for 5 minutes.

Grind the coconut, green chillies, and mustard seeds.
to a smooth thick puree.
Stir the puree into the cooking mangoes, and simmer for 5 minutes.
Beat the yogurt with a large spoon to make a smooth thick liquid.
Pour these over the mangoes.
Remove the pot when the gravy starts bubbling.
Pour the oil into the patchadi and garnish with curry leaves.
Stir gently and cover and keep aside for 10 minutes.
Serve as a side dish with plain rice.