Ingredients:

1 cup dehydrated mango stone pieces (washed &soaked in water for 30 mintues)
1 tsp. coriander seed (dhania) powder
1 tsp. red chilli powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala powder
1/2 tsp. amchoor (dried mango) powder
salt to taste
1/2 tsp. each cumin &mustard seeds, crushed together
1 tbsp. fresh curds
2-3 pinches asafoetida
2-3 pinches sodabircarbonate
1 tbsp. mustard oil (or any other)

Method:

Wash mango stone pieces again, add 3 cups water, and 2 pinches soda bicarb.
Pressure cook till very soft on pressing.
At least 4-5 whistles will be required.
When cooker cools, remove, rewash under tap water.
Drain out all excess water.
Take pieces in a large plate, sprinkle all ingredients, except oil and asafoetida.
Mix together very well.
Heat oil in a heavy or non-stick pan.
Add asafoetida, and seasoned pieces.
Stir and cook till oil starts to ooze out.
Serve hot or cold with phulka or paratha.
Making time: 30 minutes(excluding soaking time)
Makes: 2 cups vegetable
Shelflife: If properly cooked, this dish will keep for 2-3 days at room temperature.

Note: The staying property of this vegetable, makes it a favourite as a travel dish, to accompany puries or parathas.