Mavina Hannina Sasive / Sessioned Ripe-Mango Gravy

Ingredients:

4 well ripped juicy mangoes

Green chillies to your taste (2 or more)

Jaggery/brown sugar – small piece/1 tsp

Salt

For seasoning: Oil, Mustard, 1 red chili & curry leaves.

Method:

1. Wash mangoes well. Peel the mango skin and save it separately with a cup of water added to it.
2.In a think bottom vessel, put the peeled mangoes (along with the pit/seed), place it on the stove at medium-high heat. 
3.Squeez juice from the skin and add the juice to the mangoes. Discard the skin/rind.
4.Add slit green chili, salt and jiggery to the mangoes.
5.Bring the mixture to boil and let it cook for ten more minutes until the mangoes are cooked.
6.For seasoning:
-> Heat oil, add mustard, red chili and curry leaves.
-> Once mustard start to splatter, pour the mixture over the cooked mango gravy.

Enjoy warm delicious gravy with rice or chapati.