A sweet, spicy, sour mango curry made during the monsoons and also during Ganesh Chaturthi... I remember finishing more than half the amount all by myself every time my mom made this
1. Peel and cut mangoes into small pieces and keep aside. (The traditional Goan saasav is also made with small sucking mangoes. You can use 5-6 of these peeled mangoes for the recipe instead.)
2. In a mixer add 3/4 cups of grated coconut, dry red chilies and 4 tablespoons of jiggery and blend into a paste.
3. Dry roast 1 tablespoon of the mustard seeds for around 3 minutes and crush into coarse powder. Make sure the powder is not too fine or the whole curry will turn bitter.
4. In a pot heat oil and add asafetida and the remaining 1 teaspoon of mustard seeds. Let the seeds crackle.
5. Add the cut mango, the ground coconut paste, crushed mustard seeds and salt.
6. Cover and let the curry cook till the mangoes are soft and juicy.
7. Serve hot.