Ingredients:
500gms Ripe Mangoes
2tbsp Ghee
A pinch of Asafoetida
1tsp Cumin Seeds
' tsp Red Chili Powder
¾ tsp Turmeric Powder
' tsp Dry Mango Powder
2tbsp Sugar
1.5tsp Garam Masala
1tsp Kalonji/Onion Seeds
2 Cups water
Salt to taste

Method:
Squeeze out the pulp from the Mangoes and remove the pulp and seeds/stones into a bowl.

Heat Ghee in a kadai, add Cumin Seeds and when they start to splutter, add Asafoetida, Mango Pulp along with the stones, Water and the other spices.

Cook for 10 minutes and cook on low flame until the gravy thickens.

Finally add the Garam Masala and serve hot along with Parathas or add more water and serve as soup.