Peel the mangoes and keep the peel in a bowl with about 1 cup of water. Squeeze the juice from the peels and discard the peels.

Place the mangoes and the water in a pan. Add the jaggery, salt and pepper and bring the mixture to a boil. Mix the rice flour in a little water and add it to the mixture. Simmer for 10-12 minutes until the mangoes are cooked.

In a frying ladle, heat the oil and add the mustard seeds and the asafoetida. When the mustard splutters, add the curry leaves and the red chillies. Add this to the mangoes.

Serve as a side dish with rice, dali-saar, and some upkari. This particular combination of spicy and sweet is an acquired taste. Most konkani folks are initiated into this spicy-sour-sweet combination early on in life. If you don't particularly fancy a side dish with mixed tastes, have it on its own.