Cut mango into small pieces without skin.
Roast red chilly powder and coriander powder.
Mix the mango with roasted powders, turmeric powder, salt, curry leaves and oil. Leave it for ten minutes.
Cook the above mixture in thin coconut milk on a medium flame.
When it is cooked and the gravy becomes thick, add thick coconut milk.
Keep the flame in minimum, until oil appears on top of the curry.
:- Do not boil the curry on medium and high flames, after adding thick coconut milk.
Switch off the gas and leave it for two minutes.
8)Heat oil in a pan.
Add mustard seeds and let it splutter.
Add fenugreek, curry leaves and broken red chillies.
Pour it into the curry.