1. Add 2 cups of water to mango pieces and cook till soft. Cool and blend briefly in a mixer.
2. Roast all the ingredients from sesame seeds to Bengal gram dal in 1 tsp of oil. Cool and grind with grated coconut to a smooth paste.
3. Heat the mashed green mango, add pineapple and 1 more cup of water.
4. Add turmeric, salt and jaggery. Simmer for 5minutes.
5. Add the ground paste and simmer for 2 more minutes and remnove from fire.
6. Heat the oil for seasoning in a small fry pan.
7. Add mustard when it splutters, add black gram dal.
8. When it turns golden brown, add chillies.
9. Fry for few seconds. Add curry leaves.
10. Add this seasoning to the curry and mix well.

Note:
This is a hot, sweet and sour curry which may be served as an accompaniment to traditional lunch or with poori

Serves: 4 to 6