INGREDIENTS 

Grated Coconut – 1 cup

Grated raw mango – 1/2cup

Finely chopped tindora(Dondakaya) – 1/3 cup

Garlic Pods without skin – 6

Cumin seeds – 1/2

Leaves – 1 spring

Salt to taste

Red chilli powder – 2tbsp

Finely chopped coriander leaves – 1tbsp

FOR TEMPERING

Oil – 1 1/2 tbsp

Mustard seeds – 1/2 tsp

Urad dal 1/2 tsp

Cumin seeds – 1/2 tsp

Garlic pods(mashed) – 4

Broken red chillie pieces — 8

Curry leaves – 1 Spring

Asafoetida – 1/4 tsp

METHOD

1. Heat oil in a pan. Add cumin and mustard seeds. When they start spluttering, add rest of the ingredients one by one.
2. Transfer the grounded paste to a bowl and add salt, red chilli powder, tindoora pieces and mix well. Adjust seasoning according to the taste.
3. Mash into a coarse paste. Make sure you don’t mash it to a fine paste.
4. Then mash coriander leaves and grated raw mango to a coarse paste for a minute. Also add grated coconut.
5.  Mash 1/2tsp of cumin, garlic and curry leaves to a coarse paste in a mortar and pestle.
6. Fry for half a minute. Switch off the flame. Add it to the coconut mixture and mix well.

SUGGESTION
Serve with hot rice and ghee.