1. In one tsp oil, fry the fenugreek seeds, curry leaves and red chillies.
2. Turn off the flame and add the coconut to the above.(don't fry the coconut)
3. Set the above for cooling(about 5 minutes) and then grind them to a fine paste.
4. In a kadai, sputter mustard in 1 tsp.oil, add some curry leaves,and red gram dal.
5. Cut the mango into finger size pieces, and add to the oil.
6. Fry nicely for 5-10 mins and close with lid.
7. Add the ground paste to the mango and mix well.
8. Add 1-2 tsp. salt and the turmeric powder.
9. Add curds to the above, and wait for it to simmer once.
10. Don't let it simmer too much. 5 minutes should be good.

Notes: This dish goes well with rice. Preferred side dishes are: okra roast,potato roast or Karela roast.