Collect the mango stones after you've squeezed out the aamras (pulp) or after chopping and dicing the mangoes. These are the stones that would otherwise be discarded.
In a bowl, whisk chickpea flour (besan) with about a cup of water to make a smooth, lump-free mixture.
Heat oil in a kadhai (wok or deep pan).
Once the oil is hot, add mustard seeds. When they begin to splutter, quickly add a pinch of asafoetida (hing) followed by turmeric powder.
Pour in the chickpea flour mixture and cook it on a gentle flame, stirring continuously to avoid lumps or sticking at the bottom.
Once the mixture thickens slightly, add the mango stones and continue to cook on low heat.
Midway through, stir in red chilli powder, coriander powder, and cumin powder.
As the curry simmers, the pulp clinging to the mango stones will begin to separate, adding body and flavour to the dish.
Season with salt. If the curry feels too thick, add a little hot water. If it tastes more sour than you prefer, adjust with a touch of sugar or jaggery.
Let it cook for a few more minutes, then turn off the flame.
Garnish with grated fresh coconut and chopped coriander.
Serve warm with flatbreads of your choice — rotis, bhakhri or puris.
