Mango Curry with Yogurt, Fajeta

Soak the mangoes in water for 15 min. Take each mango between both hands and press evenly to soften. Squeeze around the stem to soften and cut a small hole in it, removing the stem. Place a large colander on a baking dish, squeeze or roll the mango juice out of the fruit between both hands. Use the back of a spoon to squeeze out any pulp remaining in the strainer, as the mango juice should not contain any fibers.

Beat the yogurt with a fork until completely smooth. This will prevent it from curdling during cooking.

Stir the chickpea flour in a small baking bowl with water (1) until it forms a smooth paste, it should not have any lumps.

Stir mango juice, yogurt and chickpea flour thoroughly in a saucepan with a whisk and strain through a sieve. Pour in water (2) and fold in ground ginger and asafetida.

Puree the grated ginger and chilies in a hand mixer and add to the mango-yogurt mixture form. Stir in salt and gently toss over low heat for 15 min, stirring occasionally. Simmer in the mango peels and stones to taste.

Heat the oil in a very small frying pan and fry the cumin seeds in it for just 10 seconds. Add the curry leaves and fry for 6-7 seconds. Stir the pan contents into the curry mixture. Simmer on low heat for another 15 min, stirring occasionally.

Add to taste with a

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