Ingredients (Serves 4)

Step-by-Step Detailed Method

Blend mango pulp lightly so it’s smooth (keep some texture if you like).
In a bowl, whisk soy yogurt until smooth add in chickpea flour, jaggery powder, and mango pulp.

Heat oil in a pan on medium heat.
Add mustard seeds; when they crackle add cumin seeds and hing.
Add turmeric, red chili powder, coriander powder. Stir for 30 seconds until aromatic.
Add in the mixed mixture and stir well.
Simmer 5–8 minutes until the mixture thickens slightly.

Taste check now: mango tang + sweetness balance. Add jaggery/sugar if needed.

If it looks too tangy, add 1 tsp jaggery.

If it’s too thick, add water little by little.

Approx per serving (1/4th recipe) assuming:

Estimated nutrition (per serving):

Protein and calories will increase (tell me tofu amount and I’ll recalc precisely).