Peel
and chop mangoes into small cubes. Beat curd to a creamy
consistency, add salt and sugar. Grind the coconut and
chilies to a paste and add to the beaten curd.
Add
mango cubes and mix. Heat ghee in a saucepan and fry the
mustard seeds till they crackle. Then add chopped onion and
fry till light brown.
Add
curd-and-mango mixture and remove from the heat.
Serve
as a side dish with boiled rice or rice pulao.
