Two half ripe mangoes, sliced into cheeks and seed, slice cheeks into half
1 coconut grated
3 Kashmiri chillies
1 medium onion sliced
4 flakes of garlic
Half a teaspoon of whole jeera (cumin)
Half a teaspoon whole pepper
1 Tablespoon whole dhaniya
1 teaspoon haldi (turmeric) powder
1 nimbu sized ball of tamarind
2 tablespoons of chopped green coriander
1 green chilli slit
10 leaves of curry pata (curry leaves)
Two tablespoon crumbled jaggery
Put grated coconut, Kashmiri chillies, HALF the sliced onion, garlic, jeera, pepper, dhaniya, turmeric and tamarind in a mixer with half a glass of water. Let it grind to a coarse paste, then add another half glass of water, grind to a fine paste. It will be liquid of course, but the coconut should be ground fine. Takes about five minutes.
Heat a vessel to cook the curry in, when hot, add a tablespoon of edible oil, throw in the other half of sliced onion stir until transparent, add curry leaves and sliced chilli.
Turn flame low, add the masala from the mixer, stir. with a long handled spoon, the curry bubbles somethin' wicked. If you get burned with a flying droplet of curry immediately place the lid of the vessel over and wash your burn, apply Lookman-e-Hayat Tel and get on with cooking. Cooks get burned. That's why they are called cooks. They are part of the cooking process.
Let the curry bubble, remove the lid, add a little water at a time if it is too thick.
Turn the flame to full, cook curry uncovered, but keep a careful eye, the thing boils up and over so quickly, so as soon as it boils, be ready to GENTLY slide the mango pieces in. Let the curry boil again, then turn the flame down to simmer for 10 minutes.
Sprinkle chopped cotmir and gently stir the curry for few seconds. Put stove off. Cover with lid.