Wash, peel, and chop the raw mangoes into cubes.
Toss mangoes in turmeric powder, salt, and 1/4 cup water. Put in the instant pot (or a pressure cooker) and pressure cook on high for 2-3 minutes. If using a traditional pressure cooker, wait for 3 whistles.
In a pan heated on low heat, slowly dry roast the fenugreek seeds, urad daal.
Add these seeds, the ground coconut, and red chili powder into a blender. Pour in 1-2 tbsp of water (more if necessary as you blend). Blend until it forms a thick paste.
Add the cooked mangoes to a pot along with the paste. Add salt, sugar, and a few curries to leave.
Mix everything with 1 cup of water and bring it to a boil stovetop. The curry should thicken over time.
In a separate small pan, heat coconut oil on medium heat. Add mustard seeds and let them temper in the oil (they will pop). Add asafoetida and a few more curry leaves once mustard seeds have almost finished popping. Let it cook in oil for 1-2 minutes.
Pour this hot oil mixture on top of your curry.
Serve the curry hot with rice or cauliflower rice!