1)  Muringakka – 2 , outer drak green skin removed and split lengthwise into 2 inch long pieces
2)   Pacha Manga (Raw Mango) – cut lengthwise into 1 inch long pieces – 1/2 cup
3)  Green Chilly – 4 , slitted
4)  Ginger (thinly sliced) – 1 inch piece
5)  Medium Thick coconut milk (Randam Paal) – 1 1/2 cup
6)  Thick coconut milk (Onnam Paal) – 1/2 cup
4)  Red Chilly powder – 1/2 tsp
5)  Turmeric powder – 1/2 tsp
6)  Coriander powder – 1/2 tsp
7)  Salt
8)  Coconut oil – 1 tbsp
9)  Mustard seeds – 1/2 tsp
10)  Dry red chilly – 2
11)  Red pearl onions – 2 , thinly sliced
12)  Curry leaves – 2 sprigs

Cook muringakka and pacha manga in randam paal (Medium thick coconut milk) with green chilly , sliced ginger , red chilly powder, turmeric powder, coriander powder and salt.
When the vegetables are cooked , lower heat and add onnam paal (Thick coconut milk).
Keep cooking stirring occasionally without boiling curry till all spices blends in to the thick coconut milk.
Heat some oil and add mustard seeds.
When seeds starts splutter , add dry red chilly pieces , slice red pearl onions and curry leaves.
Pour this seasoning over curry and serve with Rice.

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