Ingredients:
Mangori – 200 gms, coarsely crushed
Ghee – 2 tbsp
Asafoetida – a pinch
Cumin seeds – 1/2 tsp
Ginner – 1 one inch piece, finely chopped
Green Chilli – 1, slit
Salt to taste
Turmeric Powder – 1/4 tsp
Water – 1 1/2 cups
Tomato – 1, big, chopped
Red Chilli Powder – 1 tsp
Mango Powder – 1/2 tsp
Green Coriander – 1 tbsp, chopped

Method:
1. Heat the ghee in a kadai.
2. Add asafoetida, cumin seeds and green chilli.
3. Add the Mangori and saute for 2 minutes.
4. Add salt, turmeric powder, and water.
5. Bring the mixture to the boil.
6. Lower heat and simmer till the mangori is tender.
7. Increase the flame; add the remaining ingredients (except green coriander).
8. Boil till the gravy is smooth and thick.
9. Serve hot garnished with green coriander.

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