May 04, 2018
Heat oil in a pan and add shallots, ginger chilli paste, curry leaves and mango.
Saute on a low flame along with turmeric, chilli powder and coriander powder.
Add thin coconut milk and salt. Mix well and cover and cook on medium flame for 5 to 7 minutes or until mango is almost cooked.
Add thick coconut milk and simmer on low flame for 2 minutes. Heat oil and crackle mustard seeds.
Add methi, curry leaves and chilli.
Pour the tempering over curry and serve hot with rice.