Ingredients: cup Mango (Raw) - diced, tablespoons Jaggery, teaspoon Turmeric powder (Haldi), cup Tamarind Water, - to taste, cup Fresh coconut - grated, teaspoons White Urad Dal (Split), teaspoon Chana dal (Bengal Gram Dal), teaspoon Methi Seeds (Fenugreek Seeds), teaspoon Cumin seeds (Jeera), teaspoons Sesame seeds (Til seeds), Dry Red Chillies - (adjust), teaspoons Coconut Oil, teaspoon SSP Asafoetida (Hing), teaspoon Mustard seeds, leaves - a few, Vegetarian diet
Instructions: To begin making Mangalorean Mavinakayi Menasinakai Curry Recipe cut the peeled raw mango into bite sized pieces and discard the stone/seed.Into a pressure cooker add the raw mango, tamarind water, jaggery, turmeric powder, salt to taste and pressure cook for 2 whistles and turn off the heat. Allow the pressure to release naturally.Meanwhile we can make the ground coconut masala.Into a preheated pan add urad dal, chana dal, methi seeds, cumin seeds, sesame seeds and dry red chillies and roast on medium heat until the dal is golden brown and crisp. Keep aside to cool.Add the roasted dal into a mixer grinder along with coconut,1/2 cup warm water and blend into a smooth paste.Add the ground mixture into the mango curry and add more water to adjust the consistency. Bring Mangalorean Mavinakayi Menasinakai Curry to a brisk boil.  For the tadkaInto a preheated pan add coconut oil. Once the oil is hot add mustard seeds and let it splutter. Once the mustard seeds splutter add the asafoetida and curry leaves and turn off the heat. Pour the tadka over the Mangalorean Mavinakayi Menasinakai Curry and transfer the mango curry into a serving bowl.Serve Mangalorean Mavinakayi Menasinakai Curry Recipe with steamed rice, Phulka, Pumpkin Wade or Mangalorean Style Cheeni Kayi Kadubu.