A quick initial tempering with whole spices and curry leaves
Letting it cook on medium high heat: with or without a lid
A stir now and then, so that it does not 'catch' or burn,
A final seasoning with fresh grated coconut and perhaps a drizzle of coconut oil completes the dish.
There are many ways to use this basic recipe and one can tweak the ingredients in endless combinations. Traditional tempering uses mustard seeds - cummin seeds used here; dessicated coconut [ which was available in the pantry] in lieu of fresh, grated coconut. The sour-tart flavour comes from lemon juice instead of raw mangoes. The green chillies are not chopped fine and is added as another ingredient and not as a 'spice', to this salad.