Remember our south Indian mango pachadi. I made it during the tamil new year this year. I turned out so delicious , so good that I just had a bowl of it as a dessert. I wanted to make it again and post it here, but never found the time for it. But that day I was also reminded of the raw mango curry which was actually served in our office canteen during the mango season. I used to love that one with hot chapatis and thought of giving it a try. We loved it. Do try it for a change. Recipe source- Indian food recipes.in Ingredients- Raw mango- 1 (big) Mustard seeds- 1tsp Ginger garlic paste- 1tso Green chillies-2-3 chopped fine Fenugreek seeds- 1/2tsp Fennel seeds- 1tsp Turmeric powder- 1tsp Red chilly powder-1tsp Coriander powder-1tsp Garam masala- 1tsp Salt to tatse Jaggery- 1tbsp Method- Chop the raw mango into chunks. Heat oil in a pan. Add mustard seeds. When it crackles, add fenugreek seeds and fennel seeds. Add green chillies and ginger garlic paste. Saute for a minute. Add the chopped raw mango chunks. Add turmeric powder, red chilly powder ,coriander powder, garam masala and salt. Add around a glass of water. Allow it to cook till the mango turns soft. Also the gravy should slightly thicken. Add jiggery. Cook for another 2-3 minutes. Serve with hot rotis.