Mango Yogurt Gravy

Ingredients
 1 large mango
 1/4 tsp turmeric powder
 1 tbsp thinly sliced shallots
 2 small thai green chilies
 1 tbsp thinly chopped ginger
 1.5 cups yogurt
 Salt to taste

 For the garnish
 1/2 tsp mustard seeds
 1/4 tsp cumin seeds
 1/4 tsp fenugreek seeds
 1 tbsp diced shallots
 2 dry red chilies
 1 tsp oil 
 a few curry leaves


Method
- Skin and dice the mango into very small pieces. 
- In a pan, place the mango pieces, shallots, slit green chilies, ginger, turmeric powder and salt, and pour just enough water to cover the ingredients.
- Cook covered till the water is boiling, remove the cover and cook it on medium heat till the mango pieces are really soft, and most of the water is gone. 
- Mash the mango pieces with the back of a heavy wooden spoon to break up the pieces.
- Reduce the heat to the lowest flame, and pour the yogurt into the saucepan. 
- Stir well to combine the mashed mango pieces with the yogurt. Keep stirring till the gravy is heated through, don’t let it boil. Remove from the heat.
- In a small frying pan, heat oil and add the mustard seeds. When they start to splutter, add the cumin and fenugreek seeds and fry for a few seconds. Add the shallots, curry leaves and red chilies and fry till the shallots are brown. 
- Pour this over the prepared mango-yogurt gravy and mix well.
- Serve with rice or chapati.