Heat 2 tablespoon of oil in a deep pan over medium heat. Add shallots and fry for a few minutes until browned. Now throw in ginger and green chillies and fry them.

Now stir in grated mango and add enough water to cook mango. Don’t forget to add enough salt. When done, set aside and let it cool down.

Once cooled, add yogurt and mix well. Set aside.

For the tempered spices, heat 2-3 tablespoon oil in a fry pan over medium heat. Add mustard seeds and let them pop. Now add the rest of the ingredients (fenugreek seeds, red chillies, and curry leaves), and fry until fragrant.

Before serving, add the tempered spices to the mango-yogurt mixture and mix well.