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   1. Cut the mango into small pieces.
   2. In a pan, add the oil and pop the mustard seeds. Add the mangoes and sauté for a few minutes.
   3. Roast the methi seeds and grind to a powder (this acts as a preservative). Add this to the mango and also add the rest of the ingredients.

   Mango curry with a twist: Mix the chopped mango with salt and store it in a glass jar for a couple of days before this curry is made. Aviyal Recipe Mixed vegetables (available south Indian veggies like kumbalanga (similar to cucumber), kathirikka (baingan or eggplant), padavallanga (snake gourd) or padaval (bottlegourd)  muringakka (drumsticks), raw plantain etc. You can also use carrots (1 or 2 only, else it becomes too sweet), Japanese or any variety long eggplant, long beans or French beans, cucumber, raw banana, potatoes, zucchini other kinds of squash, and canned drumsticks. If using plantain or raw banana, cut into long strips ( 2 inches x half inch x .25 inches approx.) and mix with some yogurt (2 tablespoons) and keep aside for 10 minutes. Rinse well before boiling. If using canned drumsticks, add only at the very end. Also reduce the salt you add. The total sliced vegetables should total approximately five cups. When boiling add very little water if the veggies you add are rich in water (cucumber, kumbalanga etc.) Add the sliced green chilies to the boiling vegetables if you don't like it too hot. Else blend it with the coconut.

   Other ingredients: 1 or 2 green chilies one teaspoon cumin seeds 1/2 teaspoon turmeric powder raw coconut or coconut powder (1/2 cup) salt to taste (one teaspoon) 3 Tablespoons yogurt or 1 Tablespoon lemon juice or 1/3 cup diced raw mango fresh curry leaves or pre-soaked dry curry leaves Boil the veggies with water (say 1/2 cup), salt and turmeric powder.

    

   For best results ... Add the veggies that take longer to cook like plantain first, then beans etc. Meanwhile, blend the coconut to a smooth or semi-smooth paste with the green chilies or half the green chilies, and cumin. When the veggies are almost cooked, add this blended paste and curry leaves cook for a few minutes. Finally add the yogurt/lime juice/raw mango and mix it in. You can season with mustard seeds if you wish but I prefer not to add any more oil (the coconut has enough of it). Serve the above with rice, pappadams and plantain chips.

   
   A spicy fresh pickle made of mangoes

    

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