Ingredients  

• ½ kg jungle mangoes (small and slightly ripened)
• For first masala: Roast the following ingredients to a dark colour and grind finely.
• 1 tbsp jeera powder
• ½ tsp mustard seeds
• ¼ tsp fenugreek seeds

For second masala:

• 2 tbsp cooking oil
• ½ tsp mustard seeds
• 4-5 curry leaves
• 4-5 garlic chopped
• 1 tsp chilli powder
• 1-½ teaspoon salt
• 4 tbsp jaggery syrup

Method

• Skin mangoes. Keep the skin in another bowl and add 200 ml water.
• Squeeze the skin of all the juices, keep liquid, throw out the skin. Set aside.
• Put mangoes with its juices in a vessel and cook on a low flame with salt and chilli powder. In a small, shallow frying pan, heat oil, add mustard seeds, curry leaves and chopped garlic. Add sliced onions and the ground masala, stir fry.
• Add this dry mixture to the mangoes in the vessel. Now, increase flame to medium heat and cook for one to two minutes, adding jaggery syrup.
• Mix well and serve.
• This mango curry goes well with fluffy, white rice.