A sweet, spicy, tangy curry of mangoes.
Wash and peel mangoes. If you have small mangoes, you can use them as whole. If you can't find small mangoes, cut them into pieces.
Leaving few pieces, make the pulp or blend them to make a pulp.
Heat oil in a pan. Add mustard seeds and let them crackle.
Then add urad dal, green chili and red chili.
Then add asafoetida and curry leaves.
Add the mangoes pulp and mix well.
Later add jaggery and salt.
Let it cook for 5-6 minutes.
Serve as desired.