In a bowl add the mango puree, kairi puree and buttermilk.
Add to this the besan paste through a sieve to get rid of the lumps.
Add the turmeric, red chilly, salt and heeng to this.
Combine all well.
For the base:
Add the oil in a kadhai.
Add the zeera to the oil and allow them to crackle.
Add the methi and mustard seeds along with the kadi patta.
Add the green chillies and saute.
Now while keep stirring this tempering add the liquid mixture you prepared above to this.
If you think it has become very thick add some more buttermilk to adjust the consistency.
Now add a couple of tablespoons of the boondi.
Let its simmer for about 6-8 minutes till the mixture thickens a bit.
For the tadka:
In a pan heat some oil (about a teaspoon).
Add some julienne ginger to it.
Add the chillies to it and saute.
Add some coriander leaves, methi leaves. You can add any herbs you like.
Add some boondi also to this tempering to make it a bit crispy.
Pour the tempering over the curry.
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Key Ingredients: mango, buttermilk, gram flour, turmeric, kashmiri mirch, salt, asafoetida, vegetable oil, cumin seeds, fenugreek, mustard seeds, curry leaves, green chillies, ginger, coriander leaves, dried fenugreek leaves