Mango Pachadi - cooking recipe

Ingredients

1 teaspoon vegetable oil, or to taste
1 teaspoon black mustard seeds
4 dried red chile peppers, or more to taste
4 curry leaves, or to taste
1 teaspoon urad dal (split black lentils)
1 1/2 cups chopped mangoes
1/2 teaspoon ground turmeric
1 pinch salt
1/2 cup water
1/4 cup grated jaggery

Preparation

Heat oil in a skillet over medium heat. Add mustard seeds; cook until starting to splutter, about 30 seconds. Add chile peppers, curry leaves, and urad dal. Saute for a few seconds. Stir in mangoes, turmeric, and salt. Pour in water and cook until mangoes soften, 5 to 10 minutes.
Add jaggery to the skillet and mix well. Cook until dissolved and sauce thickens, 8 to 10 minutes.
Transfer pachadi to a serving dish and serve at room temperature.