Aam Ras ki Kadhi

Mix together raw mango pulp, ripe mango pulp, gram flour and salt to a smooth mixture. Add buttermilk and mix again. remove stems, wash and slit green chillies. Wash and pat dry curry leaves. Heat oil in a deep pan. Add asafoetida, mustard seeds, fenugreek seeds and sauté. Add curry leaves, green chillies and sauté for two minutes. Add mango mixture and mix. Add a little water if required and bring to a boil. Lower heat and simmer for ten to fifteen minutes. Correct the consistency by adding water, if required. Add boondi and simmer for for five more minutes. serve hot