Ripe Mangoes in a yogurt based gravy

Ingredients

To Cook Mangoes

3 ripe, sweet, peeled  whole mangoes
1 green chilly
1/4 tsp turmeric powder
1/2 tsp chilly powder
1/4 tsp crushed black pepper
salt

To grind

1 cup grated coconut (loose)
3/4 cup curd (should be sour)
1 tsp cumin seeds

To sprinkle

2-3 pinches of fenugreek powder

To temper

2 tsp coconut oil
1/2 tsp mustard sseds
1 dry chilly
1 sprig curry leaf

Method

• Put the peeled mangoes and all the ingredients mentioned in the 'cook'section in a thick bottomed vessel.Mix well with your hand and squeeze the mangoes well.This will bring out the pulp and juice of the mangoes to cook the same.Don't use water.
• Now bring this mixture to a boil and reduce the flame.Cook this mango mixture well in the pulp and be careful of not burning it.Mix well in between.
• Meanwhile grind the coconut,curd and cumin seeds without adding water into a fine paste.
• Switch off the stove when the mango gravy gets thick and cooked well.After that add the coconut paste and mix well.You dont have to boil this again.Just allow the paste to get mixed well with the mango gravy.It should be a thick one.Let it to cool.Sprinkle the fenugreek powder.
• Heat oil in a small skillet and splutter mustard seeds,dry chilly and curry leaves.Pour it over the Curry.