Ripe Mango Pachadi - variety 1

Ripe mango - 1medium or 2small
Ash Gourd / cooking cucumber (vellari) - 1 cup, cut into thin slices
Green chilli - 4, slit
Salt
Turmeric powder - 1/2 tsp
Jaggery - 1 tbsp

To splutter
Coconut oil - 2tbsp
Mustard - 1tsp
Fenugreek seed - 1tsp
Red chilli - 4 large, broken into pieces
curry leaf - 5

Remove skin of mango (peel by hand and not knife) and put the skin in a vessel.
Cut the flesh from the sides of the seed and save them with the seed for later.
Pour a cup of hot water on the mango skin and use your hand to remove the juice from the skin.
Pour this into your cooking vessel. Repeat with another cup of water and discard the skin.
Add the salt, turmeric powder, green chilli and gourd to the mango water.
Cook covered for about 7 minutes and add the mango flesh and seed.
This will take a further 5 minutes to cook.
Once the mango gets cooked add the jaggery and mix well

Splutter the mustard, fenugreek, red chilli and curry leaf in the coconut oil.
Add to the curry. Cover and open when ready to serve.


Note:
Please do look up Pachadi (general) for another variety of ripe mango pachadi