1. Heat oil in pan.Fry asafotida, bengal gram, black gram, red chillies, and fenugreek & remove from fire.

2. Add coconut powder to the above mix.

3. Add tamarind & salt to the above mix and grind to a fine powder.

4. Melt jaggery in little water.Heat it for 3 mins.

5. Add the above prepared powder to this.Remove from fire.

6. Remove skin from mango & cut it into small pieces & add it to the above prepared mix.

7. For seasoning add mustard seeeds, haldi & curry leaves to heated oil & mix it.

This is a side dish & can be eaten with Chapati, Dosa & rice.
Preparation Time: 15 mins
Shelf life: 1 week in refrigerator