In a pressure cooker, add the cut mango slices and its pit, the winter melon/yellow cucumber pieces, turmeric powder, chili powder and salt. Add enough water to immerse the pieces in it. Do not add too much water.
Cook for 1-2 whistles till the vegetables are cooked.
Grind cumin seeds and half of the coconut into a fine paste. You can add a little water if needed. Grinding the cumin first to make sure it is ground very well. A little goes a long way for cumin seeds.
Add the rest of the coconut and the green chilies to the blender jar, along with a little water and grind to a fine paste. Keep aside.
When the steam is released from the cooker, open the cooker and add the ground coconut paste and let it boil for a few minutes.
While the coconut paste is boiling, add the jaggery also.
Beat the yogurt well and keep aside.
If you add the yogurt directly to the boiling curry, it might split the yogurt. I usually temper the yogurt to avoid it. So to temper the yogurt , pour a few ladle full of the hot, boiling curry into the cold yogurt. Mix it well and it will warm the yogurt up. Reduce the flame and add the warmed yogurt mixture to the curry and quickly start stirring.
Don't let the yogurt boil. Switch off when it starts foaming at the edges.
Tear up a few curry leaves into the curry. Make sure the curry is sweet enough, if not add a little more jaggery.
Sprinkle a little fenugreek powder on top, mix well.
For the final tempering, heat a small pan.
Add coconut oil and let it heat up.
Add the mustard seeds and when it splutters, add the fenugreek seeds, dry red chilies and a few curry leaves.
After a few seconds, pour over the curry .
Mix it into the curry and let it rest covered for a few minutes.
Serve with rice and enjoy.
