Mango Pachadi

Heat oil in a skillet over medium heat. Add mustard seeds; cook until starting to splutter, about 30 seconds. Add chile peppers, curry leaves, and urad dal. Saute for a few seconds. Stir in mangoes, turmeric, and salt. Pour in water and cook until mangoes soften, 5 to 10 minutes.

Add jaggery to the skillet and mix well. Cook until dissolved and sauce thickens, 8 to 10 minutes.

Transfer pachadi to a serving dish and serve at room temperature.