Also squeeze the pulp off the mango seed/stone.

In a medium sized, heavy bottom sauce pan mix and whisk the curds so that it reaches smooth consistency.

Add the chickpea flour and mix it well until no lumps remain.

Add 3.5 cups water to the yogurt+ chickpea mixture.

Now go on to add the mashed mango pieces, the squeezed pulp and mango stone to the yogurt mixture.

Also add sugar, black pepper powder, green chilli+ginger paste, half the amount of mint and place the saucepan on medium flame.

Let the ladle remain in the sauce pan. It prevents the Kadhi from splitting.

Also do not forget to keep stirring or else the chickpea flour might settle at the bottom and burn.

Cook the kadhi till it has thickened a little. The consistency should neither be too thin nor thick.

Add salt.

In a tempering pan, heat ghee, add cinnamon, cloves, red chillies, asafoetida and quickly add the tempered ghee to Kadhi. To ensure you do not burn the whole spices keep the flame low.

Continue to cook the kadhi for few minutes more. Stir intermittently.

Turn off the flame, add the remaining mint leaves.

Serve hot with roti, rice and sprouted pulses.