Peel and chop about 4 to 5 just ripe mangoes into largish pieces. Pulp the remaining part of the mango around the seed with your hand/fingers.

Put everything in a small pot with about half a cup of water, very little tamarind pulp, some salt, turmeric powder, a little red chilli powder and some curry leaves.

Cook till mangoes are soft and smaller bits are beginning to disintegrate. At this point add a powdered jaggery or brown sugar. You should have a balance of salty, slightly sweet, a bit tangy and reasonably spicy (but not too much) tastes.

Heat a little oil in a small pan, preferably coconut oil. Temper with mustard seeds, a little urad dal, Fenugreek seeds, asafoetida, curry leaves and broken dried red chillies. Pour into the mango curry. This goes well on the side with rice, pulav and biryani. Even parathas.