Mix together raw mango pulp, ripe mango pulp, besan and salt to a smooth mixture. Add buttermilk and mix again.
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 the mango mixture and mix. Add a little water if required and bring to a boil.
Lower the heat and simmer for ten to fifteen minutes. Correct the consistency by adding two cups of water.
Add boondi and simmer for five more minutes.