This is a tangy, sweet-sour curry made with mango and jeera. I love it with rice. You can use either raw or ripe mangoes, as long they're juicy. This dish has thin gravy, so better to nor serve with chapatis.
Boil mangoes, let cool, cut and take pulp out. If using pressure cooker, cook them for 1 whistle or boil for 5-7 minutes in a deep pot.
In a kadhai, heat oil on medium heat. Add cumin, coriander and when they crackle, add haldi. Haldi cooks rapidly, don't let it burn. Add mango pulp, lower heat, cook for 2-3 minutes. Add 2 cups water, sugar and salt. Bring to a boil. Lower heat, let simmer for 5 minutes. Serve with rice.