You’ll need firm green mangoes to make this recipe work. Don’t worry about peeling the mangoes: The cooked skin is great and stays firm while the flesh melts into the sauce and thickens it.
Wash mangoes thoroughly and chop into 1-inch cubes. Discard seeds.
Place turmeric, coriander seed, garlic, ginger, shallots, and chile in a food processor. Purée. Add some water and coconut milk if needed.
Heat a pot on medium-high. Add oil and mustard seed. When they begin to change color, add cumin and curry leaves. Sauté for 5 seconds and incorporate curry paste, then sauté until cooked and fragrant, 3-4 minutes. Pour in coconut oil and bring to a boil.
Add cubed mango, salt and pepper. Cook until the mango falls apart and the skin softens. Taste and incorporate lemon juice if you want to add acidity. Let stand a few minutes before serving.
A variation of the Vegetable Gulaï from The Spice Trekkers Cook at Home