Mango Pachadi

• 1 teaspoon vegetable oil, or to taste
• 1 teaspoon black mustard seeds
• 4 dried red chile peppers, or more to taste
• 4 curry leaves, or to taste
• 1 teaspoon urad dal (split black lentils)
• 1 1/2 cups chopped mangoes
• 1/2 teaspoon ground turmeric
• 1 pinch salt
• 1/2 cup water
• 1/4 cup grated jaggery

1. Heat oil in a skillet over medium heat. Add mustard seeds; cook until starting to splutter, about 30 seconds. Add chile peppers, curry leaves, and urad dal. Saute for a few seconds. Stir in mangoes, turmeric, and salt. Pour in water and cook until mangoes soften, 5 to 10 minutes.
2. Add jaggery to the skillet and mix well. Cook until dissolved and sauce thickens, 8 to 10 minutes.
3. Transfer pachadi to a serving dish and serve at room temperature.

vegetable oil, black mustard seeds, red chile peppers, curry, urad dal, mangoes, ground turmeric, salt, water, grated jaggery

Taken from www.allrecipes.com/recipe/265784/mango-pachadi/ (may not work)