Crush the ginger and shallots together to form a coarse paste.

In a khadai or earthen pot, combine the mango pieces, tomato pieces, crushed ginger and shallots mix, chilli powder, turmeric powder, salt, curry leaves, and 1/2 tbs coconut oil.

Mix all ingredients thoroughly by hand.

Let the mixture rest for 30 minutes to marinate.

In a mixer jar, add the grated coconut and grind to a fine paste, adding enough water to achieve a smooth consistency.

Add this coconut paste to the marinated tomato mango mix in the pot.

Add enough water to achieve the desired gravy consistency. It should not be too thin or too thick.

Cook the curry until all the ingredients are well cooked and the flavors have melded together.

Remove the pot from the flame once cooked.

For tempering, heat 1 tbs of coconut oil in a pan.

When the oil is hot, add the fenugreek seeds and wait for them to pop.

Add the sliced shallots and sauté until they turn golden brown.

Once the shallots are golden brown, add the dried red chilli and curry leaves.

Sauté for 15 seconds.

Turn off the flame and immediately pour the tempering over the tomato mango curry.

Cover the pot for 2-3 minutes to allow the flavors to infuse.

Serve the tomato mango curry hot and enjoy!