From Grandma’s Kitchen: Mango sweet and sour gravy

The best of mango flavours in a dish
1 cup raw mango pulp 
1 cup ripe mango pulp
3 tbsp gram flour
1 cup buttermilk
A pinch of hing (asafoetida)
1/4 tsp fenugreek seeds
2 green chillies (slit)
1/2 tsp mustard seeds 
Salt to taste 
1 tbsp oil
6 curry leaves (chopped)
1/2 cup boondi 
Mix all the mango pulp, gram flour and salt. Add buttermilk and mix.
Heat oil in a pan. Put in the hing, mustard, and fenugreek. Saute.
Add curry leaves and green chillies. Saute for 2 minutes. Then put in the mango mixture. Bring it to a boil and add a bit of water if needed. 
Let it simmer on low heat for 10-15 minutes. 
Add boondi and simmer for 5 minutes.