Cut the mangoes into big squares after taking out the seed and boil them in a kadai with some water, and red chilli powder.
While the mangoes are getting cooked , grind the coconut and chillies to fine paste and add required salt to it with some water, Mix this paste to the butter milk
Once the mangoes are boiled well, add the buttermilk stuff to the pan and stir well. Once the bubbles are formed from all the sides, switch off the stove.
Do the seasoning in coconut oil with mustard seeds, fenugreek, curry leaves and red chilli and add to the gravy.
By Ria Samuel