Mango Sasav

Preparation :15 mins
Cook :24 mins
Total Time :39 mins
Servings :Makes 4 servings

Ingredients :

To Be Blended Into A Smooth Coconut Paste ( Using 1/2 Cup Of Water)
1 1/2 cups freshly grated coconut
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
6 curry leaves (kadi patta)
1 tsp chilli powder

Other Ingredients
4 ripe peeled alphonso mangoes
1/2 tsp turmeric powder (haldi)
2 tbsp chopped jaggery (gur)
salt to taste
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1 whole dry kashmiri red chilli , broken into pieces
10 curry leaves (kadi patta)

Method :

Combine the mangoes, turmeric powder, jaggery, salt and 2 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Cover with a lid, mix well and cook on a medium flame for 15 minutes, while stirring occasionally.
Add the prepared coconut paste, little salt and 1 cup of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Keep aside.
Heat the oil in a small non-stick pan, add the mustard seeds, kashmiri dry red chilli, curry leaves and sauté on a medium flame for few seconds.
Add the tempering to the prepared mango gravy and mix well.
Serve hot.