1. Take mango pulp in a bowl, add gram flour, turmeric powder, salt and mix with a whisk to make a smooth mixture. Add buttermilk and mix well.
2. Heat oil in a pan. Add asafoetida, cumin seeds, curry leaves, green chillies and sauté for a minute. Add the mango mixture and mix again. Add jaggery and mix again. Add water to get the required consistency.
3. Once the mixture comes to a boil, reduce heat and simmer for five minutes.
4. Serve hot with steamed rice.