### TranslatedIngredients: 3 Mango (Ripe),1 1/2 tablespoons Gram flour (besan),1 teaspoon Red Chilli powder,1/2 teaspoon Cumin powder (Jeera),1/2 teaspoon Coriander Powder (Dhania),2 tablespoons Jaggery - adjust as per sourness of mango,Salt - to taste,3/4 cup Water,1 teaspoon Sunflower Oil,1 teaspoon Mustard seeds,1/2 teaspoon White Urad Dal (Split),1/2 teaspoon Turmeric powder (Haldi),1 pinch Asafoetida (hing),1 Dry Red Chilli,1 sprig Curry leaves ### PrepTimeInMins: 5 ### CookTimeInMins: 20 ### TotalTimeInMins: 25 ### Servings: 3 ### Cuisine: Gujarati Recipes﻿ ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Keri Na Gotla Nu Shaak Recipe, we need to soften the whole mangoes by rolling it in between your palms.In a mixing bowl, squeeze out the the mango pulp and the seeds. To this bowl, add besan and fold it in gently. Make sure that there should be any no lumps in the mixture. Next add 3/4 cup of water, along with the red chili powder, roasted cumin powder, coriander powder, jaggery and salt.Transfer this entire mixture into a saucepan and bring it boil on medium flame. Once the Keri Na Gotla Nu Shaak gets a single boil, reduce the flame, and let it simmer for 10 minutes and turn off the flame. Heat oil in a tadka pan on medium flame, add mustard seeds, curry leaves and allow them to crackle. Next add the urad dal, and allow it to turn into a lovely golden brown colour, after which you need to add turmeric powder, asafoetida and dry red chili. Turn off the flame. Add this tempering to mango curry. The Keri Na Gotla Nu Shaak is ready to be served. Serve this Keri Na Gotla Nu Shaak Recipe along with hot Steamed Rice and Puri or Phulkas and Boondi Raita for a simple Summer Weeknight dinner.